At the Thresher's Day event a few years ago, there seemed to be a lot of folks asking for this recipe, so we are sharing it for everyone. Enjoy!
Brown butter and bread cubes in skillet in a few batches, toasting and stirring until brown.
Cook potatoes, carrots, and celery in salted water until almost soft.
Cook boney pieces of chicken and strip from bone to get 2 cups of finely diced chicken. Brown the bones and add water to make 1 -2 cups broth or use pre-made stock.
In a large bowl, beat eggs salt, pepper, milk and onion. Add bread, vegetables and their juices, meat and stock. Add more milk or broth as needed to keep it moist.
Bake in a deep skillet or baking pan at 300-350 for an hour, stirring once. Add salt and pepper to taste.