Title: Chicken and Dressing
Categories: Poultry
Yield: 50 Servings

6 lb Stale bread, cubed
1 pt Parsley, chopped
1 pt Celery, chopped
2 lb Butter, melted
2 qt Chicken
1 tb Sage
1 tb Salt
1 tb Pepper
1 tb Bay leaf, crushed
2 1/2 qt Stock
1 pt 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