Thanksgiving Dressing

1 loaf white bread
2 onions chopped
6 celery stalks chopped
1-quart turkey stock (or chicken stock)
1 stick butter
1 teaspoon sage
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

Toast bread in the oven. Carefully remove toast from the oven and let cool. Tear toasted bread into bite-size pieces. Place torn bread in an extra-large bowl. Sautee onions and celery in butter until onions are translucent.  Add turkey stock, sage, garlic powder, salt, and pepper. Bring to boil, cover, then simmer for 10 minutes. Take off heat and allow to cool. Slowly add flavored stock to bread one ladle at a time until fully incorporated.  Place dressing in a casserole dish or glass baking dish and cover with aluminum foil.  Place in oven to reheat prior to serving.