Basic Stuffing

12 cups of bread crumbs (white or wheat)
2 cups onions chopped
1 cup celery (sliced)
1 stick of butter
1 teaspoon sage
1 teaspoon thyme
1 teaspoon of salt
1 1/2 cups chicken stock

In a 400 F oven toast the bread crumbs for about 5 mins.
In a large skillet melt some butter and cook the onions and celery over medium heat.
Transfer to a bowl with the herbs and bread crumbs.
Add the chicken stock as needed to maintain a little moisture.
Bake at 325 for about 25 mins till warmed through and a crust forms on top.

Brought to you by Chef and The Fat Man (www.chefandthefatman.com)