Instructions

1. Bring chicken stock to a boil and then add celery. Cook for 8-10 minutes until celery is just soft; drain celery and save liquid; set aside.
2. Melt butter in saute pan over medium low heat and saute onions about 5-6 minutes until soft.
3. Meanwhile, combine bread cubes, poultry seasoning, sage, salt and pepper in a large bowl. Add cooked celery, and the onion/butter mixture. Add enough stock to moisten all the bread. You’ll need between 3 and 4 cups. You want it to to be pretty moist.
4. Put stuffing a buttered casserole dish and bake, covered, at 350F degrees for 30 minutes. Uncover for 15 minutes or so until nice and browned on top.
5. Serve.