Bread Stuffing for Meat or Poultry No. 2

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • Heart, liver and gizzard, chopped fine
  • teaspoon pepper
  • 1 egg
  • 1 qt. stale bread, diced
  • ¼ teaspoon poultry seasoning
  • 1 teaspoon salt
  • 2 tablespoons fat
  • ½ small onion, cut fine
  • teaspoon ginger
  • 1 teaspoon chopped parsley


    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.