INGREDIENTS

INSTRUCTIONS

This recipe is generations old. It was the only stuffing we ever used
and I think it is the best I have ever tasted. My Heirloom Stuffing  is
filled with chopped fresh parsley. It is the primary flavor, along
with celery, onion, butter. The texture is firm, like a meat loaf and
is cut in slices. The women in the family would compete with one
another to make the most tasty and best stuffing. This is not for any
one who is counting calories. But this stuffing imparts the best
flavor to the chicken, turkey or veal. I am sure that once you taste
this dressing it will become a favorite of yours also.  Regards, June
Meyer.  Cut bread into cubes, put into large mixing bowl. Finely chop
washed  parsley and place in bowl with bread cubes. Dice 1 onion and
saute  with butter in frying pan till translucent. Slice or dice ribs
of  celery and celery leaves and saute along with onions. Add 1 cup of
cold water to onion, celery and butter mixture to cool it off. Add 1
tsp. salt and 1/2 tsp pepper to bowl with bread and parsley. Add 4  raw
eggs to the bowl of bread and parsley, along with the onion and  celery
mixture and mix well with your hands. The stuffing should NOT  be hot
when you stuff the poultry. Really PACK the stuffing well into  the
bird. Any stuffing that does not fit can be stuffed into the  cavity
formed by the skin over the breast when it is separated by  your hand
to form a pocket. Roast your bird as you normaly would.  Baste the bird
with butter and juices cooking out. When bird is done  roasting, you
should be able to carve up bird and open the breast  area to lift out
the loaf of parsley stuffing and slice into portions.  Don't forget to
make a wonderful gravy with the juices. It is also  good the next day
cold from the refrigerator. Enough for a small  turkey or big Chicken.
If you try one of my recipes please tell me what you think. E-Mail me
at: june4@interaccess.com  WALT Posted to EAT-L Digest 25 November 96
Date:    Tue, 26 Nov 1996 22:50:04 -0500  From:    Walt Gray
<waltgray@MNSINC.COM>

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