Bread stuffing ( for poultry )

1 Servings

Ingredients

QuantityIngredient
1quartBread
1teaspoonSalt
¼teaspoonPoultry seasoning
½teaspoonOnion, minced
1Egg, slightly beaten
Water
teaspoonPepper
1teaspoonParsley, chopped
2tablespoonsButter, melted
Giblets

Directions

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.