| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Dutch | Penndutch, Poultry | 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 |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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