Ingredients:
1 large onion
3 celery stalks, chopped
3 cups mushroom, sliced (I like white mushrooms but you can use any kind you like)
2 tsp powdered Sage
10 pieces sliced white bread
2 tablespoons Chicken broth or water
1/2 cup butter divided
Salt to taste
Oil

Directions:
In a large saute pan heat some oil and add the onions. Cook the onions until translucent (approximately 5 minutes).

Add the celery and continue to cook for approximately 10 minutes. Add the mushrooms and cook until the mushrooms are tender (approximately 7 minutes). 

Sprinkle on the sage and salt and allow simmer for a few minutes. Add the broth or water (this just makes mixing with the bread mixture easier). 

In the meantime, toast the bread and butter each piece using 1/4 cup of butter. Cut into cubes and place in a  large bowl. 

Add the mushroom/celery mixture to the bread, melt the remaining 1/4 cup of butter and add it to the mixture and mix well. 

If the stuffing is too dry you can add a little more broth as needed. It shouldn't be too mushy or watery because the bird will add to it's moistness. 

You can also place the stuffing into muffin cups to make individual stuffin' muffins to serve on the side.