2 Turrs
1 ts Savory
1/4 c Butter; melted
1/2 ts Salt
1 1 2 c Bread crumbs
1 ts Poultry seasoning
1 md Onion; chopped
1/4 ts Pepper
Clean and then stuff the birds with dressing and close the cavities
by skewering them tight.
Place in a roasting pan and prick the birds' skin with a fork so
that fat will drain out. After 1 hour, drain off fat from pan and
add some water and chopped onion. Cook until tender, covered.
Remove lid for the last half hour to brown the skin.
