Bread Stuffing for Fowl

Yields:	1 servings
Rate this Recipe

Be the first to add a photo of this recipe!

Ingredients

1	loaf	bread	stale
2	stalks	celery	chopped fine
1	each	potatoe	raw, grated
2	each	onions	chopped fine
2	large	eggs
1	x	salt	to taste
1	x	black pepper	to taste
1	teaspoon	ginger	or to taste
3	tablespoons	chicken fat
1	x	nuts
1	x	parsley leaves	chopped
1	x	mushrooms, canned	canned or fresh
1	x	chestnuts	boiled, optional

Directions

Soak bread in water and squeeze dry.

Saute 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.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Herbed Turkey And Dressing

I have actually used this recipe two Thanksgivings in a row. I added about half the basting sauce to cover my 17 pound bird and then put in in a bag. Make sure the bag doesn't touch the skin or it will stick, basting sauce or not! About a half hour before it is done, I remove the bag, use the rest of the basting sauce, or most of it, and raise the temperature to 375 degrees. My turkey browns beautifully. And the dressing is moist and delicious. Another suggestion: add a bag of cranberries, make a large amount, and bake the rest of the dressing in a casserole dish on the side. It's like having two different kinds of dressing.