Bread Stuffing

Preheat oven to 325°.

Cut bread into small cubes.

Put into large mixing bowl.

Melt margarine in large skillet.

Add onions and celery; cook until tender.

Add to bread crumbs.

Add sage, salt and pepper.

Moisten with broth, as desired.

Beat eggs lightly.

Stir into dressing.

Use as stuffing for poultry or other meats or bake, covered, in a one-quart casserole dish for 30 minutes.

Equals 1 bread, 1 fat and 1 vegetable.