Meat and poultry stuffing for those with allergies

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.

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