| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 50 | Servings | |
INGREDIENTS
| 6 | lb | Stale bread, cubed |
| 1 | pt | Parsley, chopped |
| 1 | pt | Celery, chopped |
| 2 | lb | Butter, melted |
| 2 | qt | Chicken |
| 1 | T | Sage |
| 1 | T | Salt |
| 1 | T | Pepper |
| 1 | T | Bay leaf, crushed |
| 2 1/2 | qt | Stock |
| 1 | pt | Onion, chopped |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 137
Total Fat: 15.6g
Cholesterol: 40.4mg
Sodium: 334.5mg
Potassium: 123.4mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: 1.2g
Protein: 2.3g