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Title: Bread Stuffing (For Poultry)
Yield: 1 Servings

Ingredients

      1 qt bread water
      1 ts salt
    1/8 ts pepper
    1/4 ts poultry seasoning
      1 ts parsley, chopped
    1/2 ts onion, minced
      2 tb butter, melted
      1    egg, slightly beaten giblets
 
  ---------------------------DIRECTIONS---------------------------------

Instructions

Soak the bread in cold water and squeeze dry. Add seasoning
ingredients and melted butter and mix thoroughly. Add egg and the
heart, liver and gizzard of the fowl which have been partially cooked
and chopped fine. Use for stuffing fowl.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.

Converted by MMCONV vers. 1.20

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