24 hamburger or hot dog buns, cubed & toasted in oven
1 1/3 c. butter
1 c. onion, chopped
2 c. celery, chopped
8 tsp. salt
1 tsp. pepper
4 to 5 tsp. sage
2 1/4 c. water

Cook celery and some leaves in water until just tender. Drain and reserve water. Cook onions in butter until golden. Add salt, pepper and sage to the dry bread crumbs. Add celery, butter and onions to the seasoned crumb mixture. Using the celery water, slowly mix 2 1/4 cups water into the crumb mixture. The stuffing should be holding together but not soggy. Can be refrigerated overnight at this point. Adequate dressing for a 12 pound bird plus an extra casserole of stuffing.