3 cups celery, chopped
2 cups boiling water
2/3 cup onion, chopped
1/2 cup butter
2 tablespoons sage
2 quarts stale bread, crumbled
2 1/4 teaspoons salt
3/4 teaspoon pepper
12 ounces yellow corn
Cook the celery in the boiling water until done (about 15 or 20 minutes).Sauté the onion in the fat until transparent. Combine the celerywith the rest of the ingredients and add the onion. Stuffing is enough forabout a 7 pound chicken.