* 10 cups bread cubes * 2 cups diced cooked rabbit * 1 cup diced potatoes * 1 cup diced celery * 1/2 cup diced carrots * 1/4 cup minced fresh parsley * 4 cups milk * 2 cups chicken broth * 5 eggs, beaten * 1/4 cup butter, melted and cooled * 1 teaspoon salt * 1/2 teaspoon pepper * Gravy is optional. I keep chicken stock handy and I always have roux in the fridge so whipping up a batch of gravy is a breeze.
1. Arrange bread cubes in a single layer on several ungreased large baking sheets. Bake at 350 degrees F for 20-30 minutes until golden brown and crisp. 2. Transfer to a large bowl. Add the rabbit, potatoes, celery, carrots and parsley. In another large bowl, combine the milk, broth, eggs, butter, salt and pepper. Pour over bread mixture; toss to coat. 3. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 45 minutes; stir. Bake 45 minutes longer or until a knife inserted near the center comes out clean. Serve with gravy if desired.
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