Bread Stuffing for Meat or Poultry No. 2

Name: Bread Stuffing for Meat or Poultry No. 2
Ingredients: ⅛ teaspoon ginger; 2 tablespoons fat; ½ small onion, cut fine; 1 teaspoon salt; 1 teaspoon chopped parsley; Heart, liver and gizzard, chopped fine; ¼ teaspoon poultry seasoning; 1 qt. stale bread, diced; ⅛ teaspoon pepper; 1 egg

Preparation info

Difficulty
Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

About

Ingredients

Heart, liver and gizzard, chopped fine
⅛ teaspoon pepper
1 egg

Method

Soak bread in cold water and squeeze dry. Heat fat in a spider, add the soaked bread, stir until fat is absorbed. Season to taste, add the egg, slightly beaten, and the onion cut fine.