| | Directions | | 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. |
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| Ingredients | | - |  | 8 loaves stale bread, torn into small pieces |
| - | | 3 pounds butter or margarine |
| - | | 2 or 3 stalks celery |
| - | | 10 or 12 onions |
| - | | salt and pepper |
| - | | 2 or 2 1/2 dozen eggs |
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