8 c. cubed white bread (remove crusts)
1 stick butter, melted
2 tsp. rubbed sage
1/4 tsp. pepper
1 med. onion, chopped
3 c. cubed, cooked chicken
3 tbsp. butter
3 tbsp. flour
2 1/2 c. chicken broth
2 eggs, beaten
1 tbsp. chopped parsley

Place bread cubes in a 13"x9" pan. Combine melted butter, sage, pepper and onion and pour over bread; toss lightly. Arrange chicken over bread. Melt 3 tablespoons butter in saucepan; add flour and stir to blend. Add broth; cook and stir until thickened. Remove from heat; add eggs and parsley. Pour over chicken. Cover baking pan with lid or foil and bake in a moderate oven for 30 minutes. Uncover and bake 15 minutes more. Serve hot with cranberry relish. Yield: 10 servings.

Recipe can be refrigerated or frozen for baking later. If baked in a 13"x9" pan, this can be cut into squares to serve.