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

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