Classic Bread Dressing

• 3/4 cup margarine or 3/4 cup butter
• 2 large celery ribs, chopped
• 3/4 cup onion, finely chopped
• 9 cups soft bread cubes (15 pieces, I like to use a bread that's nutty or grainy)
• 1 1/2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon ground sage
• 1/4 teaspoon pepper

1. Make bread cubes ahead of time and set out on counter so they can get a little "stale.".
2. Melt margarine in dutch oven over medium-high heat.
3. Cook celery and onion in margarine, stirring occasionally, until tender; remove from heat.
4. Toss celery mixture and remaining ingredients.
5. Pour dressing into a greased casserole. Cover with lid or aluminum foil and refrigerate until about 30 minutes before poultry is done.
6. Bake uncovered in the same oven with the poultry about 45 minutes or until hot. Spoon poultry drippings over stuffing as it cooks.
7. Continue to bake the dressing while you let the poultry stand 15 minutes before carving.

margarine, celery, onion, bread, fresh thyme, salt, ground sage, pepper

Taken from www.food.com/recipe/classic-bread-dressing-339692 (may not work)