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Cornelius Plantinga

Bread Stuffing (For Poultry)

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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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