Bread Stuffing

Ingredients

• Soak 1 quart of stale bread
• 1 teaspoon salt
• % teaspoon black pepper
• 1A teaspoon poultry seasoning
• 1 teaspoon chopped parsley
• Vz teaspoon onion, chopped fine
• 2 tablespoons melted fat
• Beat 1 egg lightly
• heart, liver and gizzard of fowl or pork or liver sausage chopped fine and partially boiled

Method

1. 1

   Soak 1 quart of stale bread in cold water and squeeze dry.

2. 2

   Season with the following ingredients: 1 teaspoon salt, 0.5 teaspoon black pepper, 0.25 teaspoon poultry seasoning, 1 teaspoon chopped parsley, 0.5 teaspoon onion, chopped fine (onions may be omitted if desired).

3. 3

   Add 2 tablespoons melted fat and mix thoroughly.

4. 4

   Beat 1 egg lightly and add to above mixture.

5. 5

   Then add heart, liver and gizzard of fowl or pork or liver sausage chopped fine and partially boiled.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 23. The excerpt below is the record exactly as published.

Bread Stuffing Soak 1 quart of stale bread in cold water and squeeze dry. Season with the following ingredients: 1 teaspoon salt, % teaspoon black pepper, 1A teaspoon poultry seasoning, 1 tea- spoon chopped parsley, Vz teaspoon onion, chopped fine (onions may be omitted if de- sired). Add 2 tablespoons melted fat and mix thoroughly. Beat 1 egg lightly and add to above mixture. Then add heart, liver and gizzard of fowl or pork or liver sausage chopped fine and partially boiled

Cook this with the app: pantry check, scaling, and the assistant.