Stuffing (Chicken Dressing) by the Gallon





1 gal. fresh bread cubes (about 1-inch cubed)
1-1/2 tsp. sage
1-1/2 tsp. thyme
1-1/2 tsp. dried rosemary
2 tsp. salt
1/2 cup fresh parsley
1/2 cup onions, chopped
1/2 cup celery, chopped
1/2 cup butter, melted
1-1/2 cup chicken broth
Chicken, shredded (optional)


Mix the herbs, salt, and seasonings. Toss this mixture with the bread cubes. Drizzle the butter over it. Gradually add the chicken and broth. Bake in a buttered roasting pan until it is done.

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