I serve this as a side dish rather than stuffing a bird. This has been revised from oral recipes handed down from both my mother and my mother-in-law. A MUST for Thanksgiving and Christmas!
dried bread, torn in pieces (about 1 large loaf)
(14-1/2 oz.) chicken broth
sage, dried (may add more if desired)
water from cooking celery & onions
1Set bread out to dry overnight on a cookie sheet. Tear in bite-size pieces just before making dressing.
2Cook celery and onions in small amount (at least 1 cup) water about 20 minutes or until tender. Save water.