Thanksgiving Traditional Stuffing

1 lb Sausage (we used Natural Jimmy Dean)
3/4 Lg Onion chopped
4-6 celery stocks diced
2 loafs Canyon Bakehouse Bread (dried and cubed)
2 eggs
2 tsp Sage
Salt & Pepper to taste
32 oz Chicken Stock (you won't need all of this, you want it to be very moist, but not liquidy)

Cook Sausage & Onion
In bowl add:
Celery, Bread, Eggs, Chicken stock, Sage, Salt & Pepper

Bake at 350 for 45-60 min.