Name: Lemon Parsley Stuffing
Ingredients: 10 c Bread crumbs; dry; 1 c Onion; finely chopped; 1 c Parsley; snipped; 4 ts Lemon peel; finely shredded; 2 ts Marjoram; dried; 1 ts Thyme;dried; 1/2 ts Pepper; 2 Garlic cloves; minced; 2 Eggs; slightly beaten; 1 c Butter; melted; 1/3 c Water; 1/4 c Lemon juice

Worship services in many churches today are like a merry-go-round. You drop a token in the collection box; it’s good for a ride. There’s music and lots of motion up and down. The ride is carefully timed and seldom varies in length. Lots of good feelings are generated, and it is the one ride you can be sure will never be the least bit threatening or challenging. But though you spend the whole time feeling as if you’re moving forward, you get off exactly where you got on.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Poultry	1	Servings

INGREDIENTS

10	c	Bread crumbs; dry
1	c	Onion; finely chopped
1	c	Parsley; snipped
4	ts	Lemon peel; finely shredded
2	ts	Marjoram; dried
1	ts	Thyme;dried
1/2	ts	Pepper
2		Garlic cloves; minced
2		Eggs; slightly beaten
1	c	Butter; melted
1/3	c	Water
1/4	c	Lemon juice

INSTRUCTIONS

In large bowls combine bread crumbs (takes about 14 slices), onion,
parsley, lemon peel, marjoram, thyme, pepper and garlic. Mix well. Combine
eggs, melted butter, water and lemon juice; toss with bread mixture. Use
mixture to stuff 10-12 lb turkey or spoon into 2 qt casserole dish. Bake
uncovered at 325F for 30-40 minutes. Makes 7 cups stuffing.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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