Stuffing - cooking recipe

Ingredients

2 bags Pepperidge Farm dressing mix (Blue bag) or 35 to 40 slices of bread, cubed
1 c. butter
1 1/2 c. onion
3 c. celery (with tops)
1 tsp. salt
1/2 tsp. freshly ground pepper
3 Tbsp. leaf sage
2 eggs
1 1/2 c. chicken broth
1/2 c. chopped parsley
1 lb. ground round (sometimes I use ground sausage or half sausage and half ground round)
1/2 c. sliced Italian chestnuts

Preparation

Melt butter in a large skillet.
Saute onion and celery until tender, about 15 minutes.
Add to bread with salt, pepper and sage.