Stuffing Dressing for 50 Recipe

Tear bread into small pieces. Saut celery and onions in butter or margarine until golden. Place over the bread. Add eggs, salt and pepper to taste. To moisten, I dissolve a bouillon cube or two (beef or chicken according to whether I'm serving it with beef or chicken) in a cup or so of water added to the skillet after browning the onions and celery and pour over the stuffing. Some people use a little milk.