Grandpa's Thanksgiving Stuffing

2 loaves of Italian bread, broken up and dried out (do the day before)

1 to 1 1/2 pounds butter ( I used 6 sticks)

large bunch of celery, grated

4 large white onions (can be vidalia)

poultry seasoning to taste (2 to 4 tablespoons)

pepper to taste

salt- only if using unsalted butter

chicken broth if necessary (can use cubes dissolved in boiling water, 1 cube to 1 cup)

--Cook on low heat the onions, celery, and butter. Start with a pound of butter and add other sticks as needed. Keep covered. Cook for several hours until celery and onion are very soft. Add seasonings, cook for about 5 minutes more then stir into the bread. If the mixture isn't moist, add chicken broth until it is moist. Store in fridge until you stuff your turkey. Be sure to rinse your turkey before stuffing it. Bake until golden.

**If you prefer not to stuff the turkey bake in a casserole dish until done. I added sweet sausage crumbled into the mixture before baking...Yummy!