Ingredients:
* 1 whole chicken, about 5 1/2 pounds
* 6 cups toasted bread cubes
* 3 tablespoons chopped celery
* 1/4 cup finely chopped onion
* 1/4 cup finely chopped celery
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 1/2 teaspoons dried poultry seasoning
* 1/2 cup milk
* 1 egg, beaten
Preparation:
Wash chicken and pat dry. Cook chicken giblets in water until tender; reserve 3/4 cup of the stock. In a mixing bowl combine bread cubes, parsley, onion, celery and seasonings. Add milk, beaten egg, chopped giblets, and stock. Stuff chicken. Roast, uncovered, at 350° for about 22 minutes per pound, to about 175° on meat thermometer. Remove stuffing to a serving dish for serving. Store in a tightly covered container- do not store stuffing in chicken.