"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

POULTRY DRESSING/STUFFING -Juanita Cox (Joyce uses this one) Recipe

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This recipe for POULTRY DRESSING/STUFFING -Juanita Cox (Joyce uses this one), by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Juanita Cox (Aunt Nit)
Added: Tuesday, July 28, 2009


4-6 slices Bread, cubed & dried
1 tsp Celery Leaves
1 tsp Parsley Leaves
Minced Onion
Salt & Pepper
1 tsp Sage or Poultry Seasoning
c Bouillon
1 Egg, separated

Put spices in bowl; add egg yolk and bread.
Heat bouillon, then pour into bread mix.
Beat egg white until stiff and fold into
Pour into greased casserole and bake at 325
for 30 min.




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