Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 qt Bread
1 x Water
1 t Salt
1/8 ts Pepper
1/4 ts Poultry seasoning
1 t Parsley, chopped
1/2 ts Onion, minced
2 tb Butter, melted
1 ea Egg, slightly beaten
1 x Giblets
Soak the bread in cold water and squeeze dry. Add
seasoning ingredients and melted butter and mix
thoroughly. Add egg and the heart, liver and gizzard
of the fowl which have been partially cooked and
chopped fine. Use for stuffing fowl. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
