3 loaves dry bread
3 eggs
1 c. diced onion
1 c. ground uncooked chicken livers
1/2 c. chicken meat (we use pieces from cooked neck bones)
1/2 c. diced celery
1 1/4 c. chicken broth (more or less)
1/4 c. finely chopped parsley
salt and pepper to taste
chicken cracklins from fried chicken
butter

Dip slices of bread into a bowl of water. Soak and squeeze out water. Do not squeeze out too dry. Lightly separate bread and place in bowl. Saute onions in a few tablespoons of butter. Add to bread, eggs, onions, livers, chicken pieces, celery, broth and parsley. Add salt and pepper to taste. Mix well. Grease 2 baking pans heavily with butter. Pour in dressing. Sprinkle cracklins over top and dot with butter.

Bake in a 325°F to 350°F oven for 1/2 hour. Stir or flip dressing over. Return to oven and bake an additional 20 to 30 minutes. This will fill approximately two 9 x 13-inch pans.