Stuffing

• 3/4 c finely chopped onion
• 1 1/2 c chopped celery
• 1 c Butter
• 9 c soft bread cubes
• 2 tsp salt
• 1 1/2 tsp dried sage leaves
• 1 tsp dried thyme leaves
• 1/2 tsp pepper
• 1 can Cream of Mushroom Soup

Cook & stir onion & celery in margarine until onion is tender.

Stir in 1/3 of bread cubes. Transfer to a bowl

Add remaining ingredients & toss.