Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 24 \N | Rye crackers |
| ¾ cup | Hot meat stock |
| ¼ cup | Butter or milk free margarine |
| ¼ cup | Finely cut celery |
| 2 tablespoons | Finely cut parsley |
| 2 tablespoons | Finely cut green pepper |
| 2 tablespoons | Finely cut onion |
| ½ teaspoon | Poulty seasoning |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
Break crackers into small pieces. Soak in hot stock. Add remaining ingredients. Mix well. Stuff bird or place in greased casserole and bake for about 30 minutes or until browned, at 325F Origin: The Allergy Cookbook. Shared by: Sharon Stevens, July/95.