6 to 8 slices dry bread, broken in lg. pieces
milk
2 eggs
salt and pepper to taste
1 tsp. ground sage
1/3 c. chopped celery
1/3 c. chopped onion
1 c. chicken broth or meat drippings (approximately)

Moisten bread with milk (do not soak); squeeze dry. Beat eggs with seasonings and add to the bread along with the celery and onion. Add broth until it is as moist as you like. Bake with your fowl or 35 to 40 minutes at 350°F. Knife inserted in center should come out clean.