2 lb. loaves stale bread
4 c. cornbread crumbs
1 c. finely chopped celery
1 lg. onion, chopped
2 tbsp. butter
1/2 c. water
Fowl's neck and tail parts
6 eggs, beaten
4 tsp. sage
1 1/2 tsp. salt
1 tsp. pepper
4 c. poultry stock or milk

(Use stock from preroasted 18 lb. fowl.)

Break bread into small pieces with cornbread - let dry overnight. Boil neck and tail of bird in salt water until tender. Bone and cut into fine pieces. Cook onion and celery in butter and water until soft.

Combine bread, meat, celery, onions, eggs and seasonings with stock and enough milk to make a very wet consistency. Pour into well oiled 4 quart roasting pan. Bake uncovered at 400 degrees for 1 hour. Yields: 24 servings.