Cook onion and celery in margarine over medium heat until soft, about 10 minutes. Remove from heat and add sage and salt and pepper to taste. Add onion mixture to bread cubes and gently mix. Sprinkle with enough broth or water to moisten bread. Stir and season with additional salt and pepper, if desired.

Spread stuffing in 13- by 9-inch baking pan and cover with foil. Bake at 325 degrees 30 minutes. Remove foil and bake another 15 minutes until stuffing is browned and slightly crisp on top.

This recipe yields 10 cups.

Each 1/2-cup serving: 124 calories; 233 mg sodium; 7 mg cholesterol; 6 grams fat; 15 grams carbohydrates; 3 grams protein; 0.82 gram fiber.