Bread Stuffing

1 loaf of bread, cubed (old, bread ends can be saved, frozen and used.)
1 package Jiffy corn muffin mix, prepared, cooled and cubed
2-3 large celery stalks, with leaves, chopped
1 onion, chopped
¾ c – 1 c butter or margarine
1 ½ t chopped fresh or ½ t dried thyme leaves
½-1 t ground sage
¼ t pepper
cream of chicken soup

1/2 cup milk

Mix bread cubes together. Melt butter and sauté celery and onion. Add thyme, sage and pepper to celery mixture and cook for 2 minutes. Remove from heat and toss with bread cubes. Press into a casserole dish.  Mix chicken soup and milk and pour over stuffing.  Bake in oven (350-375 degrees) for about 20 minutes or leave out soup mixture and use to stuff turkey.