1 c. chopped celery
1 c. chopped onion
1/2 c. butter
1 (16 oz.) can whole berry cranberry
2 tbsp. chicken flavor instant bouillon OR 6 chicken bouillon cubes
1 c. chopped pecans
2 tsp. poultry seasoning
1 tsp. rubbed sage
3 c. hot water
12 c. dry bread cubes

Cook celery and onion and butter in a large skillet until tender. In small saucepan, low heat, cook cranberry and bouillon until bouillon dissolves. In large bowl combine remaining ingredients. Add celery and cranberry mixtures; mix well. Use to stuff turkey or place in greased pan and bake at 350 degrees.