As has been mentioned, stuffing, or Dressing, of some kind is generally used when poultry is roasted. Therefore, so that the housewife may be prepared to vary the STUFFING she uses from time to time, recipes for several kinds are here given. Very often, instead of using the giblets for gravy, they are cooked in water and then chopped and added to the stuffing. Giblets are not included in the recipes here given, but they may be added if desired. The quantities stated in these recipes are usually sufficient for a bird of average size; however, for a smaller or a larger bird the ingredients may be decreased or increased accordingly.
- 4 c. dry bread crumbs
- 1/2 c. butter
- 1 small onion
- 1 beaten egg
- 1 tsp. salt
- 1 tsp. celery salt, or 1/2 tsp. celery seed
- 1/4 tsp. powdered sage (if desired)
- 1/4 tsp. pepper
Pour a sufficient amount of hot water over the bread crumbs to moisten them well. Melt the butter and allow it to brown slightly. Add the onion, chopped fine, to the butter and pour this over the bread crumbs. Add the beaten egg, salt, celery salt, and other seasonings, mix thoroughly, and stuff into the bird.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)