1 tbsp. corn oil
1/4 c. onion
1 c. chopped celery
1/2 c. water or non-fat broth
1/4 tsp. pepper
1 tsp. sage
4 c. bread crumbs
1 sm. can mushrooms, drained (optional)

Saute onion in oil until translucent. Add celery, water, pepper, and sage. Cover and cook until celery is tender. Add bread crumbs. Mix well, adding more water as desired. Bake dressing in a separate dish so no fat soaks in. Bake at 350 degrees for 35-45 minutes. Serve hot.