"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Stuffing No. 2 Polish Stuffing (with Bread Crumbs) Recipe

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This recipe for Stuffing No. 2 Polish Stuffing (with Bread Crumbs), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, March 19, 2009


Turkey liver
1 Tbsp. butter
3 egg yolks
2 Tbsp. bread crumbs
1 Tbsp. sugar
1 Tbsp. chopped green parsley
3 oz. Raisins
3 egg whites

Grate or grind turkey liver. Clean raisins, rinse, drain off water. Chop parsley finely. Cream butter, adding one egg yolk at a time. Add ground liver to this mixture, parsley, spices and sugar, combine to fluffy mass. Add raisins at the end. Beat egg whites, combine with mixture, add bread crumbs and salt, mix. Use for stuffing turkey. See above.

Prepare meat mixture as above; knead the meat mixture, to the consistency of yeast-cake dough, add 4 Tbsp. of cold water, mix later with ground roll and other additions. Divide meat into two small rolls per person, dip into bread crumbs and fry on all sides. Serve with same side-dishes as ground lamb patties.




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