Have your bread cut into 1-inch cubes. Melt butter in a large skillet. Add onions and celery (Note: there was no mention of celery in the original recipe -- use your own judgement, I'd recommend 2 large stalks chopped) and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock and stir well. Cook for about 5 minutes, until liquid has reduced by half.

Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

Makes 12 cups.