German Stuffing for Poultry
- 1/2 cup butter, melted
- 6 cups soft bread crumbs, packed tightly
- Heart, liver, gizzard, chopped fine
- 1/2 cup finely sliced onions
- Salt and pepper
- Pinch nutmeg
- 3 tablespoons minced parsley
- 2 eggs, beaten slightly
Saute the onions in butter until they are light yellow; add chopped giblets, simmer 5 minutes (be patient, you rascal). Pour over the bread crumbs; add other ingredients; stuff mixture into chicken or turkey, sew or skewer the opening, tie strips of bacon over the opening.
Submitted by May 28, 2009
15 min
30 min
45 min