1/2 cup celery chopped 1/3 cup onions chopped 4 ounces margarine 12 cups cubed dry bread 1/2 teaspoon black pepper 1 teaspoon sage 1 1/2 cup chicken broth
Saute vegetables in margarine until onion is transparent. In a large mixing bowl mix bread and seasonings. Mix in the cooked vegetables, add the chicken broth slowly to the bread, tossing until evenly and thoroughly moist.
Place dressing in greased 13x9x2 inch glass baking dish. Bake at 375 degrees F until thoroughly heated and lightly browned; about 1/2 hour.