In a bowl in whatever quantities you like bread croutons for stuffing.

Saute onions in a lot of butter.

Meanwhile, make some bouillon broth using 4 cubes for 6 cups of water.

2 eggs for every bag of bread
1/2 c. mayonnaise or salad dressing
4 tbsp. sage
Celery salt
Lawry's seasoning salt
Handful of parsley
A little pepper

Add onion and butter to crouton mixture. Pour a little broth at a time while mixing until all bread is soft but not soggy. Put in baking dish, cover and bake 1 hour. Every 15 minutes pour some broth on to keep moist.