Name: Bread Stuffing
Yield: Yield: For 5 lb (2.3 kg) veal brisket, 2 roasting chickens or a large capon.
Ingredients: freshly ground black pepper to taste; 1 medium onion, halved; 2 eggs (or 1 egg plus 2 egg whites); 2 stalks celery, cut in chunks; ¼ tsp dried thyme; leftover bread or rolls (2¼ cups soft bread crumbs); 1 tsp salt; ¼ cup fresh parsley; 2 carrots, cut in chunks

Preparation info

Yield: For 5 lb 2.3 kg ) veal brisket,
2
roasting chickens or a large capon.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Ingredients

leftover bread or rolls (2¼ cups soft bread crumbs)
2 carrots, cut in chunks

Method

Steel Blade: Drop chunks of bread through feed tube while machine is running. Measure loosely packed; transfer to large mixing bowl. Process vegetables and parsley until minced, about 8 seconds. Add eggs and process 2 or 3 seconds longer. Add with remaining ingredients to bread crumbs and mix well.

Stuff meat or poultry just before cooking. Remove stuffing before refrigerating or