5 lb. chicken or turkey wings or legs, stewed
1 lg. carrot, cut-up
2 lg. onions, cut-up (divided)
3 stems celery, cut-up
1 sm. green pepper, cut-up
1 tsp. salt
1 tsp. pepper
6 sprigs parsley, minced
1 3/4 c. butter
4 eggs
1 c. milk
1 tsp. poultry seasoning
1 c. flour
1 to 1 1/2 lb. loaf white bread
5 c. poultry broth

Step 1: Stew a 5 pound chicken, or approximate amount of turkey wings or drumsticks, or 4 to 5 cups left-over roast poultry meat. Cool meat in stewing liquid (for moist meat). Then remove meat from bones.

Step 2: Make stuffing from dry loaf of bread. (Can oven dry fresh bread by separating slices on large cookie sheet in slow oven for 30 minutes on first side and turning sides for 15 to 20 more minutes.) Crumble the dry bread. Melt 1 stick or 1/2 cup butter in skillet. Add 6 sprigs minced parsley, 1 onion (cut-up), 3 stems celery (cut-up) and pepper (cut-up). Stir vegetables in butter 5 minutes over medium heat. Add salt, black pepper and the poultry seasoning. Add 1/2 cup broth. Mix with broken bread.

Step 3: Make sauce by melting 1 cup butter (2 sticks) in large saucepan. Add flour and stir until smooth. Add 4 cups poultry broth and 1 cup milk (add gradually, stirring constantly). Add 2 teaspoons salt and cook until very stiff. Beat 4 eggs slightly together with a little of the above sauce mixture. Then slowly stir eggs into rest of sauce mixture.

Assembly Step: Grease 1 very large or 2 casseroles. Layer all of stuffing mixture in bottom of casseroles. Pour over the stuffing approximately 1/2 of total sauce (reserving half of it). Over first half of sauce, add the cut-up poultry. Then add the rest of the sauce.

Topping Step: Lightly brown 1 cup dry bread crumbs in 1/2 cup butter melted in skillet. Sprinkle browned crumbs over casserole. May also sprinkle 1/4 cup grated Parmesan cheese over bread crumbs, if desired. Bake 30 minutes in 350 degree oven or until crumbs are golden and casserole is bubbling hot. This is very good.