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Bread Stuffing for Fowl


1 Loaf of stale bread
2 Stalks celery, chopped fine
1 Raw potato, grated
2 Onions, chopped fine
2 Eggs
1 teaspoon Salt (or to taste)
1 teaspoon Pepper (or to taste)
1 teaspoon Ginger (or to taste)
3 tablespoons Chicken fat
Nuts
Chopped parsley
Mushrooms, canned or fresh
Boiled chestnuts (opt).

Soak bread in water and squeeze dry. Sauté onions and celery until tender, add mushrooms, chestnuts and nuts and sauté for about 1 min. Mix with bread and grated potato. Season well. Add two beaten eggs blend well.




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.