Melt butter in a large, heavy skillet. Add and cook onion until yellow, stirring occasionally. Stir in some of the bread crumbs. Heat, stirring to prevent excessive browning. Turn into deep bowl and mix in the celery, salt, pepper, sage, poultry seasoning to taste, and remaining bread cubes. For dry stuffing, add little or no liquid. For moist stuffing, mix in lightly with fork just enough hot broth to moisten dry crumbs. Cool and place stuffing in bird or bake stuffing in a pan during last 30-45 minutes of bird roasting time.
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