Ingredients:
1/2 cup chopped celery with leaves
1/4 cup finely chopped onion
1/3 cup margarine or butter
3 cups soft bread cubes (about 5 slices)
1 tsp. fresh sage leaves (1/2 tsp. dried)
1/4 tsp. salt
1 tsp. fresh thyme (1/4 tsp. dried)
1/8 tsp. pepper

How to make this recipe:
Cook celery and onion in margarine or butter in skillet, stirring occasionally, until onion is tender. Stir in about 1 cup of the bread cubes. Turn into deep bowl. Add remaining ingredients; toss. Stuff before roasting your choice of fowl, or cook 30-45 minutes in casserole dish. Notes: Note: This recipe can be used to stuff any poultry you may be serving for the holidays, or you can bake it for 30-45 minutes in a casserole dish. I would be sure to add a little extra moisture to each one if you do this since it won't have the juices from the poultry. Be sure to cover the casserole dish as it's baking.

Recipe from: Brenda Hyde - Seeds of Knowledge