Water chestnut stuffing

As I prepare our Thanksgiving menu and grocery shopping and guest lists, I thought I would post my aunt's yummy stuffing recipe. My family loves this stuffing! The sweeter your onion the tastier the stuffing is, but it is good no matter what.

Water chestnut stuffing
INGREDIENTS:
1 c diced celery
1 large onion, chopped (1 cup)
3/4 c (1 1/2 sticks) butter
1 c peeled canned water chestnuts, drained and chopped
1 1/2 tsp salt
1 tsp poultry seasoning
1/8 tsp pepper sage to taste
8 c bread cubes (about 1 lb. loaf, works great with white bread -- even Wonder Bread)
2 eggs
3 Tbls milk
raisins to taste

Cut bread cubes and sprinkle with sage. Saute celery and onion in butter just until soft. Stir in water chestnuts, salt, poultry seasoning, sage and pepper; add raisins and saute 3 minutes longer. Pour mixture over bread cubes in a large bowl; mix lightly. Beat eggs with milk in a cup; drizzle over bread mixture; toss until evenly moist.

**Notes from my aunt: Usually a loaf of bread is over 1 lb so I add extra butter, more onions, celery etc. I usually make the stuffing the day before and pack it into a bowl, cover and refrigerate. If all of it won't fit into the cavities of the turkey, I either wrap it in buttered foil or put it in an oven proof bowl and drizzle a little chicken stock over it to make up for its not getting the turkey juices as it cooks. Probably no more than 45 minutes for the extra to cook through.**