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STUFFING FOR 20 PEOPLE 
Whole chicken
2 sticks butter
Full head celery
2 onions
4 loaves bread (or 5)
8 eggs
Salt about 1 tbsp.
1 tsp. thyme
Poultry seasoning
1 tsp. parsley, or to taste
1 tsp. sage, or to taste

Cook the chicken. Save broth. Cool. Remove fat. Remove skin and bones from chicken. Grind up (in meat grinder or food processor) celery and both onions. Melt 2 sticks butter in large frying pan and saute the celery and onions. Grind up all of the chicken meat. Warm up the reserved broth. Tear up the 4 (or 5) loaves of bread into small pieces. Pour the broth over until bread is well moistened. Mix with hands.

Beat 8 eggs lightly. Add eggs, celery, onions, chicken and seasonings to the bread mixture and mix by hand. Put into baking dish and bake at 350 degrees for 1 1/2 hours (crust forms and browns on top). Very hearty. Serve as a casserole.

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