"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Stuffing for Turkey Recipe

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This recipe for Stuffing for Turkey, by , is from The Krafft Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, December 25, 2008


1 1/2- 2 loves white bread (stale) cubed
2 bunches green onions (chopped fine)
2 stalks celery (chopped fine)
1 bunch parsley (chopped fine)
1 stick margarine/ butter
poultry seasoning
3 eggs
1 1/2 c water

1. Saute onion and celery in butter
2. Add parsley, salt, pepper and poultry seasoning to taste.
3. Add onion mixture with butter to bread and mix.
4. Beat eggs and water together and add to desired consistency to bread mixture. Do not get to soggy.




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