Bread Stuffing (For Poultry)

BREAD STUFFING (FOR POULTRY)

1 Preparation Time :

Categories : Penndutch Poultry

Amount Measure Ingredient -- Preparation Method -- -- --

1 qt Bread

1 x Water

1 t Salt

1/8 ts Pepper

1/4 ts Poultry seasoning

1 t Parsley, chopped

1/2 ts Onion, minced

2 tb Butter, melted

1 ea Egg, slightly beaten

1 x Giblets

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. - - - - - - - - - - - - - - - - - -