1 1/4 qts. chicken fat, butter
3 1/2 qts. chopped celery
2 1/2 qts. chopped onion
6 1/2 gal. untrimmed bread or (9 lbs. 6 oz.)
For cornbread stuffing 3 1/4 gal. bread and 2 gal. crumbled cornbread
2 tsp. pepper
2 tbsp. salt
2 1/2 tbsp. poultry seasoning
1 1/4 tsp. thyme

Melt fat and add vegetables and cook until clear but not brown. Toss bread with seasonings, then pour vegetables over top and mix again. Place in two greased pans, about 1 gallon 3 1/4 quarts per pan. Pans should be about 2 inches deep. Bake 45 minutes at 350 degrees, covered. Uncover and bake 15 minutes longer to brown.