20 lb. turkey, cooked (save juices), dice into med. chunks
5 (1 lb.) bags onion & sage dressing (may not use all bags)

In large kettle, cook until tender:

20 c. water
25 chicken bouillon cubes
6 c. celery, chopped
3 1/2 c. onion, chopped
5 (12 to 16 oz.) chicken broth

Add turkey, juice and dressing. Keep moist at 250 to 300 degrees for 4 hours. Makes a large batch. Recipe can be cut in half easily.