Stuffing for Pork or Poultry

Name: Stuffing for Pork or Poultry
Ingredients: 3 cups old bread crumbs; 1 t. sage; 1 t. celery seed; % t. dry mustard; 1 cup old corn bread; 1-8 t. pepper; 2 T. chopped onion; 2 T. butter; Hot broth to soften breads

From Wilkes County Home Demonstration Club cook book, 1947

This makes enough dressing for an 8 or 4 pound roast or fowl.

Presented as published in 1947. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 37. The excerpt below is the record exactly as published.

SSING FOR PORK OR POULTRY 3 cups old bread crumbs CREE MG 1 t. sage 1 t. celery seed % t. dry mustard 1 cup old corn bread 1-8 t. pepper 2 T. chopped onion 2 T. butter Hot broth to soften breads

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