Recipe - Bread Stuffing (For Poultry)

1 qt Bread
Water
1 teaspoon Salt
1/8 teaspoon Pepper
One fourth teaspoon Poultry seasoning
1 teaspoon Parsley, chopped
One half teaspoon Onion, minced
2 tablespoon Butter, melted
1 Egg, slightly beaten
Giblets

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