Recipe For Cooking Bread Stuffing For Chickens And Turkeys
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 206 of 825.
2 cups of soft bread crumbs. 1/4 teaspoonful of pepper. 1/2 cup of butter, melted. 1/2 teaspoonful of powdered sweet herbs or spiced poultry seasoning. 1/4 teaspoonful of salt. 1 beaten egg.
Mix the ingredients together thoroughly. The bread should be twenty-four hours old and taken from the centre of the loaf. Exact quantities of seasoning are given, but this is a matter of individual taste. At least twice the amount of ingredients given in the recipe will be needed for a nine or ten-pound turkey. The egg may be omitted if the dressing is to be eaten hot; a cold dressing will slice better if the egg be used. Cracker crumbs give a drier stuffing.