Yield: 14 Cups
| Measure | Ingredient |
|---|---|
| 1½ pounds | Stale white bread |
| 6 tablespoons | Butter |
| 3 cups | Celery;diced |
| 2 tablespoons | Onion;chopped |
| 1 teaspoon | Poultry seasoning |
| 2 teaspoons | Salt |
| ¼ teaspoon | Pepper |
| 1 cup | Broth from cooking giblets |
| \N \N | Or |
| 1 cup | Milk |
Pull bread into small pieces; use crumbs and crusts; there should be about 6 cups of coarse crumbs. Melt butter in large saucepan. add celery and onion, and cook with frequent stirring until soft and yellow. Add bread and seasonings and toss together until well mixed.
Cool. Add the liquid, mix lightly with a fork and stuff lightly into the dressed chicken. Makes enough for a 4-lb chicken. Source: Modern Encyclopedia of Cooking Vol 2 by Meta Given's From the collection of Karen Deck