Thanksgiving Stuffing

2 pkg. bulk sausage
1 whole stalk celery
1 large onion

Brown

Add:

1 cup margarine
2 cups water
4 chicken bouillon cubes

Simmer 30 min.

Cut 4 loaves of bread into bite size pieces and place in a large bowl.

Add to bread:

3 tsp. ground sage
2 tsp. ground thyme
2 tsp. ground pepper

Toss bread.

Add meat mixture to bread and stir. Place in a large baking dish.

Bake 325 until hot.