Thanksgiving Stuffing

4 cups celery chopped
3 cups onions chopped
1 green pepper chopped
2 sticks of butter
2 cups vegetable broth
2 eggs
1 cup fresh parsley chopped
1 heaping Tbs. dried sage
1 loaf of Italian bread cubed
1 loaf whole wheat bread cubed
Salt, pepper to taste

Saute celery, onions, and pepper in butter in lg pot until tender. Add broth, sage, and parsley, salt, and black pepper. Stir in bread cubes, and eggs. Pour into 9x12 in casserole dish.
Bake at 350 for 50 min, or until lightly browned.