POULTRY STUFFING--No. 2. Recipe
POULTRY STUFFING--No. 2. Recipe ingredients
- 4 cups stale bread crumbs
- ¾ cup melted butter
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions:
To prepare this POULTRY STUFFING--No. 2. Recipe, first this rule is sufficient for an eight pound turkey. Fine herbs may be added if desired. If the fowl is very large and a good deal of stuffing is liked, the body may be filled with thin slices of bread well buttered, sprinkle with seasoning and dip lightly in stock. Do not crowd either crop or body, or the stuffing will be heavy.
