GRAMA'S  STUFFING

Ingredients
  - One whole chicken
  - One loaf english muffin toasting bread
  - 3/4 cup ground celery
  - 3/4 cup ground onion
  - 4 eggs
  - One tablespoon salt
  - 2 teaspoons pepper
  - 1 tablespoon parsely flakes
  - 1 teaspoon sage
  - 1 onion (for cooking chicken)
  - 1 cup half and half

Directions
   
     Cook chicken near boiling until meat easily comes off the bone.  
     Make sure it stays covered with water.   Add a big onion to the water for flavor.  
     Grind the chicken meat.   Remove all the fat from the broth.

Toast the english muffin bread, then soak it in COLD water.  Squeeze out as much 
moisture as you can, then crumble into large bowl.  Add chicken meat.  

In another bowl, beat the 4 eggs.  Add the ground onion and celery.  
Add all the salt, pepper, sage, parsely flakes, the half and half, and one cup of the broth.   
Add this mixture to the bread and chicken mixture and mix well.  If necessary, add more 
broth or half and half to make it juicy, but not runny.

Pour into baking pan, then scatter some of the chicken fat on top.  Bake at 300 degrees 
for 2 hours, stirring occasionally to keep the sides from getting too sticky.