Stuffing
Bread stuffing is popular for roast poultry. For making it, bread that is at Least a day old is better than fresh. The recipe for bread stuffing given below is based on 1 quart of 1/2 inch crumbs cut or torn from the loaf or from sliced bread.
1/3 cup butter, margarine, or poultry Fat
3/4 cup chopped celery
3 tablespoons chopped parsley
2 tablespoons chopped onion
1 quart breadcrumbs
1/2 teaspoon savory seasoning
1/2 to 3/4 teaspoon salt
Pepper to taste
Melt the fat in fry pan, add celery, parsley, and onion, and cook a few minutes.
Add to crumbs with the seasonings. Mix lightly but well.