Categories: Poultry 
      Yield: 20 servings 
  
      2 lb Good quality bread 
           -cut in 1/2 inch cubes 
      2 lb Poached chicken thighs 
    1/2 c  Minced fresh parsley 
    3/4 c  Chopped onions 
      1 c  Chopped celery 
      1 c  Shredded carrot 
  1 1/4 c  Fine.chopped boiled potatoes 
      1 tb Rubbed sage 
      1 tb Celery seed 
      1 ts Dried thyme 
    1/2 ts Black pepper 
    1/2 tb Turmeric 
      5    Eggs 
     12 oz Evaporated milk 
  2 1/2 c  Homemade Chicken Broth 
           -=OR=- canned broth 
  
     Preheat oven to 350 F.  On 2 cookie sheets, toast the bread cubes for 15 
  minutes, or until the bread is golden brown.  Transfer to a very large 
  mixer bowl. Bone the chicken and very finely chop the meat, discarding the 
  skin. (I do this in the food processor while chicken is still warm.) Add 
  the chopped vegetables and chicken meat to the bread, along with the 
  seasonings.  Toss. In a medium bowl, beat the eggs; add the evaporated milk 
  and broth.  Pour over the bread mixture and blend. The mixture will be 
  quite moist.  Allow to stand 1 hour. Preheat oven to 350 F. Transfer the 
  dressing to an oiled 3 quart glass casserole that is 10 inches in diameter 
  and 3 inches deep (at this point, dressing can be frozen for future use; 
  thaw before baking.) Bake dressing for 2 hours, or until the center of the 
  dressing puffs up and is golden brown on top.