Chicken & Dressingpoultry 6 lb stale bread, cubed 1 pint parsley, chopped 1 pint celery, chopped 2 lb butter, melted 2 quart chicken 1 tablespoon sage 1 tablespoon salt 1 tablespoon pepper 1 tablespoon bay leaf, crushed 2 1/2 quart stock 1 pint onion, chopped Mix all ingredients together. Bake in large pans, 350 degree oven for 1 to 1 1/2 hours. This recipe does make 50 1/2 cup servings, I prefer at least 25 1 cup servings myself. Randy Rigg |
