6 c. dried bread cubes
1/2 c. real butter
3 tbsp. chopped parsley
1/2 c. coarsely chopped onion
1/2 c. chopped celery
1/2 tsp. dried leaf
Sage, crushed
1 tsp. dried thyme, crushed
1/4 tsp. salt
Pepper to taste
3/4 c. chicken bouillon
3 eggs

Place bread cubes in bowl. Heat butter in skillet and saute parsley, onions, celery and herbs; sprinkle with salt and pepper. Cook for 5 minutes, stirring. Add to bread cubes and toss.

Blend bouillon and eggs together. Stir into bread cubes and blend. Loosely stuff neck and body cavities of chicken. With a portion of dressing. Put remainder in greased baking dish. Cover and bake along with chicken.