• Slice bread, chop or rip into small, bite-sized pieces.
• In a large pot, melt butter. Add onions, garlic, mushrooms and celery, cook until veggies start to soften. Add a bit of chicken stock, Cook till everything is soft.
• Rip the bread up into small chunks, add chopped sage. Toss till the sage is spread out through the bread.
• Add as much pepper as you figure you’d want, but don’t go overboard!
• Add bread mix to pot, toss to coat.
• Whisk eggs into remaining soup stock, pour over the bread, continue cooking until it's all absorbed.

For use in poultry:

• Stuff into the bird and roast as usual.

To use outside of poultry:

• Transfer stuffing to a large baking pan, cover with tin foil.
• Bake at 350 F (180 C) for about 30 minutes. Remove foil and bake another 15 minutes or so, until golden brown.