In a medium skillet over medium to high heat, saute onions and celery in butter till onion is translucent; set aside. Put the whoe loaf of bread in a large bowl and add enough water to absorb the water, with your hands squeeze bread until it is a mushy substance. Add the onion and celery to the bread and stir well, add remaining ingredients except for the eggs. In separate bowl beat whole eggs and add to the bread mixture. Chop celery leaves real fine and add to mixture. Pour into a grease baking dish and bake at 400 degrees for about an hour and half or when the side are dark and crispy. NOTE: I normally do the salt and pepper to taste instead of the exact measurements in this recipe, not a big salt eater.
