Stuffing

6 cups dried bread
½ cup diced celery
2 tablespoons chopped onion
1 cube butter
1 teaspoon salt
⅛ teaspoon pepper
1 ¼ teaspoon. sage
1 can cream of chicken (or celery) soup.

Sauté celery and onion in butter (I often add more celery and onion than this). Mix together bread and soup, add onion and celery, and then add spices and mix again. Spread mixture on a cookie sheet or in a 9 x 13 pan, and then cover with foil. Cook it at 350° for 20 minutes, and then uncover and cook 10 more minutes.