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Bread Stuffing Recipe

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

Bob Prodigalidad
Added: Wednesday, April 8, 2009


2 loaves white bread, cut into small squares
Ground Sage to taste
1/4 cup oil
Salt to taste
Pepper to taste
Accent to taste
Green Pepper, chopped fine
Onions, chopped fine
Carrots, chopped fine
Celery, chopped fine
Liver & Gizzards from Turkey

Take bread and put into large pan. Sprinkle with sage, set aside. In oil, saute vegetables. In big pot, boil liver and gizzards with salt, pepper and accent. Add vegetables. Combine with bread and mix well. Bake at 375 until brown.




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