2-3 lb. roasting chicken
Liver and gizzard of chicken
1 egg, beaten
1 c. bread crumbs
1/2 c. chopped mushrooms
1/2 c. chopped celery
1 tsp. dill
1 tsp. sage
1 tsp. salt
1/4 tsp. pepper
1/2 c. milk
1/4 tsp. butter, melted
2 tbsp. soy sauce

Wash and clean chicken; set aside. Boil chicken liver and gizzard until tender. Chop finely and combine with bread crumbs, beaten egg, mushrooms, celery, dill weed, sage, salt, and pepper. Add milk and mix well until blended.

Stuff cavity of chicken with bread crumb mixture. Place in baking dish and brush with soy sauce and melted butter. Bake at 350 degrees for 45-60 minutes or until golden brown and crispy.

NOTE: For gravy, add 1/4 cup sherry and 2 tablespoons flour to pan drippings.