Toast bread; spread with butter.
Cut into cubes.
In covered saucepan cook onion and celery in broth or water about 5 minutes.
Stir in sage, thyme, salt, and pepper.
Combine with toast cubes; toss lightly.
If desired, add extra 1/4 cup broth for moist stuffing.
Use to stuff a 5-pound roasting chicken or bake, covered, in greased 1-quart casserole at 375° about 30 minutes