Bread Stuffing for Meat or Poultry No. 3

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

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  • 1 qt. stale bread, diced
  • ¼ lb. liver sausage
  • 1


Soak bread in cold water. Drain and press dry. Remove skin of sausage, mix with the rest of the ingredients and use in stuffing duck or goose.