Bread Stuffing for Meat or Poultry No. 1

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

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  • 1 qt. stale bread in pieces
  • teaspoon ginger
  • 1 teaspoon


Soak bread in cold water and squeeze dry. Season to taste and add the melted fat. Mix thoroughly, add the egg, slightly beaten and the onion if you wish. Add heart, liver and tender parts of gizzard, chopped fine, and partially boiled.