Basic Bread Stuffing for Chicken

1 1/2 cup finely chopped onion
1/8 teaspoon pepper
1 1/2 cup finely chopped celery
1/2 teaspoon poultry seasoning
1/3 cup butter or margarine
1/2 teaspoon sage
8 cups dry bread cubes*
4 cups water
1 1/2 teaspoon salt
1 egg beaten or egg substitute

Cook onion and celery in butter until tender. Add (drizzle over the bread crumbs rather than just pour it on) to bread cubes, which have been placed in a large pan or large bowl. Sprinkle with seasoning. Add water and egg. Toss together with a fork. Stuff bird lightly as the dressing expands as it cooks.

*To make dried cubed bread (croutons): trim crust and cut into cubes, toast in 300 degree oven until dried.