Name: Bread Stuffing (For Poultry)
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

I saw more clearly than ever, that the first great and primary business to which I ought to attend every day was, to have my soul happy in the Lord. The first thing to be concerned about was not, how much I might serve the Lord, how I might glorify the Lord; but how I might get my soul into a happy state, and how my inner man might be nourished. For I might seek to set the truth before the unconverted, I might seek to benefit believers, I might seek to relieve the distressed, I might in other ways seek to behave myself as it becomes a child of God in this world; and yet, not being happy in the Lord, and not being nourished and strengthened in my inner man day by day, all this might not be attended to in a right spirit.

George Muller

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

A Message from our Provider:

“God grades on the cross, not the curve.”