1 3-4 lb. frying chicken
1 lb. ground turkey meat
1 pkg. (5.25 oz.) vegetarian breakfast strips
1 pkg. (8 oz.) vegetarian breakfast links
1 pkg. (8 oz.) turkey salami
1 pkg. (8 oz.) turkey ham
2 eggs, lightly beaten
4 eggs, hardboiled and peeled
2 tbsp. onion flakes
2 tbsp. freeze dried chives
1 tsp. dill seed
1 tsp. whole cumin seed
1 tsp. fennel seed
1 tbsp. mustard seed
1 tsp. marjoram
1 1/2 tsp. salt
1/4 tsp. white pepper

Bone the frying chicken or ask the butcher to do it. You will find directions in a few cookbooks.

Grind the breakfast strips, breakfast links, turkey salami, and turkey ham with a fine blade in a meat grinder, or use a food processor.

Combine the ground mixture with the beaten eggs, onion flakes, chives and all the spices and seasonings. Place in a covered container and refrigerate at least 2 hours or overnight.

Preheat oven to 350 degrees. Place boned chicken, breast down, and spread about one half of the ground meat mixture into the cavity. Place the hard boiled eggs on top of the mixture, in two rows, and then place the remaining ground meat mixture in the cavity.

Bring up the sides of the chicken and sew it up the back with a sturdy black thread. Use a running mattress stitch and leave a couple of inches of thread at each end so that the thread may be easily removed after cooking.

Mold the stuffed bird, with your hands, to approximately the original shape. You may need to secure the wings with either skewers or thread.

Place on a roasting rack over a pan and bake at 350 degrees for 45 minutes, turn, and bake for an additional 45 minutes, basting skin with melted butter during the cooking. Cool. Remove thread and skewers. This is best served chilled or at room temperature. The wings and legs may be removed. Slice the bird crosswise and serve it with a spicy mustard and a hearty green salad.