MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Much Ado About Stuffing
 Categories: Dressing, Stuffing
      Yield: 1 Batch
 
      4 c  Stale bread; cubed
      2    Eggs
      1    Lemon; zest of
      1 c  Heavy cream
  2 1/4 ts Marjoram; (dried or fresh)
      1 ts Nutmeg
      2 ts Long pepper or black pepper
           - *
    3/4 ts Salt
      1 ts Fresh parsley; coarsely
           -chopped
    1/2 c  Beef tallow or vegetable
           -shortening **
 
  * Long pepper was used frequently in early modern cooking. While
  today it can still be found and used, it also can be substituted for
  the more common black pepper.
  
  ** The original recipe calls for beef suet, which is similar to beef
  tallow. Beef tallow can be found at high-end grocery stores. For a
  vegetarian-friendly version, substitute vegetable shortening.
  
  Into a large bowl, crack and lightly whisk the eggs. Add cream, lemon
  zest, parsley, and spices. Gently stir together. Warm the tallow
  until liquid, while ensuring that the tallow is still room
  temperature. (Too hot tallow will cook the eggs.) Pour the
  room-temperature, liquid tallow into the egg and cream mixture and
  stir. When mixed, pour the liquid over the bread cubes and gently
  toss.
  
  This stuffing can be baked inside of a bird or in a pan. To cook in a
  pan, grease a large casserole dish before pouring the stuffing into
  it. Cover with tinfoil and bake at 350°F for 30 minutes. Bake for an
  additional 10–15 minutes with the tinfoil removed.
  
  Recipe by Elisa Tersigni,Jack Bouchard,Julia Fine,Michael Walkden
  
  Recipe FROM: <https://www.folger.edu/blogs/shakespeare-and-beyond/
  stuffing-recipe-early-modern-thanksgiving/>
 
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