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Bread Stuffing for Fowl

Yields:1 servings
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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.

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****

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.