*  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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