1 1/2 c. finely chopped onion
1 1/2 c. finely chopped celery
1/2 c. butter
10 c. assorted rye and white bread cubes
1 tsp. salt
1/8 tsp. pepper
1 tsp. poultry seasoning
1/2 tsp. sage
1/2 to 3/4 c. chicken broth (or chicken bouillon cube in 1/2 to 3/4 c. water)
2 eggs, well beaten

Cook onion and celery in butter until tender. Add mixture to bread cubes in large mixing pan. Combine seasoning and sprinkle over stuffing mixture. Toss lightly. Pour combined broth and eggs over stuffing. Toss to mix again. Stuff bird (12-18 pounds) and roast immediately.