| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Dry bread cubes |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/8 |
ts |
Ginger |
| 1/4 |
ts |
Poultry seasoning |
| 1 |
ts |
Chopped parsley |
| 2 |
tb |
Melted fat |
| 1 |
|
Egg |
| 1 |
sm |
Onion, chopped fine |
INSTRUCTIONS
Method #1: Soak bread in cold water & squeeze dry. Add seasoning & fat. Mix
thoroughly, add the egg, slightly beaten, & the onion.
Method #2: Soak bread in cold water & squeeze dry. Heat fat in a skillet,
add the bread, stir until fat is absorbed. Season to taste, add slightly
beaten egg & onion. Cool before filling bird.
I've tried it both ways - both GREAT! This is from The Settlement Cookbook.
You'll need to double this for a turkey.
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