I used 3 bags of coarse bread crumbs, a diced onion, 4 ribs celery diced, sage, salt, pepper, couple big handfuls of cranberries, parsley, stock (from my boiled neck/gizzards) plus extra chicken stock. Pour the hot stock over top, could continually tossing, place in a bake proof ban, bake covered about an hour, take the lid off the last 5-10 min to crisp and brown the top.