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Bread Stuffing


3 cups stale bread
1 1/2 cups minced salt pork
1 teaspoon salt
2/3 teaspoon pepper
2 tablespoons minced parsley
2 teaspoons poultry seasoning
1/4 teaspoon grated nutmeg

Crumble the bread and add to the pork which should be tried out in the frying pan until the fat flows freely. Add the seasonings and mix thoroughly. Use as stuffing for body of bird, placing a little in the opening of neck to round out the form.

Variations:
Substitute bacon fat or beef suet for the pork grated onion.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.