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Bread Stuffing (For Poultry)

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      Title: BREAD STUFFING (FOR POULTRY)
 Categories: Penndutch, Poultry
      Yield: 1 Servings
 
      1 qt Bread
      1 x  Water
      1 ts Salt
    1/8 ts Pepper
    1/4 ts Poultry seasoning
      1 ts Parsley, chopped
    1/2 ts Onion, minced
      2 tb Butter, melted
      1 ea Egg, slightly beaten
      1 x  Giblets
 
  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.
 
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