Thanksgiving Stuffing Balls

No egg used here. From an auto-glass company's compilation cookbook which was given out as a gift. It contains recipes from all different insurance companies in the US. This was submitted by Dean Bruce of the Erie Insurance Agency, Shippenville, PA. Posting for future reference. I guessed serving since I haven't made it yet.

• Ready In: 55 mins
• Serves: 8-10

Ingredients

• 1 1⁄2 loaves  bread, cut into cubes
• 2  medium onions, diced
• 4  celery ribs, diced
• 1  cup margarine or 1  cup butter
• 1 (8 ounce) can  cream of chicken soup, undiluted
• 4  ounces water
•  sage, to taste
•  salt, to taste
•  pepper, to taste

Directions

1. Saute onions and celery in butter and set aside.
2. Sprinkle sage, salt and pepper on bread cubes in a bowl.
3. Pour onion and celery mixture over bread.
4. Add half the can of chicken soup and mix well, then form balls.
5. Grease a 9 X 13 inch baking dish.
6. Place balls in dish.
7. Combine remaining soup with water and spoon half of this over the balls.
8. Cover and bake at 350 degrees F. for 30 minutes.
9. Uncover and spoon rest of soup and water mix over the balls and continue baking for another 10 minutes.