Yield: 12 cups
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2 cups finely chopped celery
1 medium onion, chopped (1/2 cup)
1/2 cup (1 stick) margarine
1 package (14 ounces) herb-seasoned cubed stuffing
1 teaspoon sage
1 can condensed chicken broth
3/4 cup water
Cook celery and onion in margarine in a large skillet until tender but not browned, about 15 minutes.
Combine stuffing mix and sage in a large bowl.
Add celery mixture, broth and water; toss until well mixed.