16 3/4 lb. cooked chicken
4 3/4 gal. chicken stock
8 1/3 c. butter
5 1/8 c. flour
7 oz. salt

DRESSING:

18 lb. chopped onions
31 1/4 lb. broken (soft) bread
6 1/4 c. fat
3 tbsp. sage or poultry seasoning
1 tbsp. salt
Hot stock to moisten

1. Cut meat into cubes.

2. Remove fat from chicken stock.

3. Heat stock.

4. Make a roux of fat and flour and thicken stock, stir while cooking. Add salt.

5. To make dressing, cook onion in fat, combine all ingredients and moisten with hot stock.

6. Put a layer of dressing in greased pan, a layer of sauce, a layer of chicken, and another layer of sauce.

7. Bake in a 350 degree oven for 30-40 minutes.

8. Serve with gravy if desired. Serves 150.