*  Exported from  MasterCook  *
 
                        BREAD STUFFING (FOR POULTRY)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 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.
  
 
 
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