Bread Stuffing II
1 quart of bread
1 tsp salt
1/8 tsp black pepper
1/4 tsp poultry seasoning
1 tsp chppp[ed parsley
1/2 tsp onion, chopped fine (onions may be omitted if desired)
2 tbsp melted fat
heart, liver, and gizzard of fowl.
1 - Soak bread in cold water and squeeze dry.
2 - Season with salt, black pepper, poultry seasoning, chopped parsleyand onion.
3 - Add 2 tbsp melted fat and mix thoroughly.
4 - Beat egg lightly and add to the above mixture.
5 - Add the heart, liver, and gizzard which have been partially cooked and chopped fine.
6 - Use for stuffo=ing flowl.