Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 qt Bread
1 x Water
1 ts Salt
1/8 ts Pepper
1/4 ts Poultry seasoning
1 ts Parsley, chopped
1/2 ts Onion, minced
2 tb Butter, melted
1 ea Egg, slightly beaten
1 x Giblets

Soak the bread in cold water and squeeze dry. Add seasoning
ingredients and melted butter and mix thoroughly. Add egg and the
heart, liver and gizzard of the fowl which have been partially cooked
and chopped fine. Use for stuffing fowl. Source: Pennsylvania Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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