Caraway Bread Stuffing
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 1/2 qts soft bread cubes
1 tsp caraway seeds
1/2 tsp salt
1/2 tsp pepper
4 tbsp butter or margerine
1/4 cp diced, peeled onions
1/4 cp diced celery
1/2 cp milk
1 - Combine bread, seeds, salt, and pepper
2 - Toss lightly to mix
3 - Melt butter or margerine in skillet, and add onion and celery.
4 - Cook over low heat until onion is tender.
5 - Stir frequently to mix.
6 - Beat egg slightly, add to milk, and stir into bread cubes.
7 - Add celery and onion with butter or margerine in which they cooked and mix well.
8 - Stuff large chicken, capon, or small turkey.
Makes 1 1/2 qts stuffing.