1/4 butter
1 large onion, chopped
2 ribs celery, chopped
4 cups fresh bread crumbs
1/3 cup lemon juice (from about 2 lemons)
1 tablespoon grated lemon zest
2 eggs, beaten to mix
salt and fresh ground black pepper

Directions:
In a large saucepan, melt the butter over moderately low heat. Add the onion and celery and cook, covered, stirring occasionally, until the vegetables are soft, about 10 minutes.

Add the bread crumbs, lemon juice, lemon zest, and eggs, and toss. Season with salt and pepper.

Makes about 5 cups.

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