New England Stuffing (for boned leg of veal, fresh pok loin, or shoulders, pork chops and ducks)

 

 

 "Toast enough bread, part whole wheat or rye, to make 4 cups crumbs. Mince and fry 2 Tablespoons butter and 1 large onion chopped. Add to the crumbs with 1/2 teaspoon each of savory, sweet marjoram, thyme, celery leaves, and parsley. Grate 1 Tablespoon orange rind and ad that with 1 teaspoon salt and a little pepper. Mix all thuroughly and stir into it 1 slightly beaten egg."

Stuff away!

Rock Hens - Stuffing (Per Hen)

 This is a VERY old recipe card.

"Saute finely chopped liver in butter with 1/4 teaspoon chopped garlic - 1/4 teaspoon chopped parsley - 1/4 teaspoon chopped chives. When half cooked remove from fire and add 1 chopped hard boiled egg. Blend with 2 teaspoons sour cream. Rube each bird with salt and pepper and stuff with the mixture and truss. Roast 30 to 45 minutes at 350 degrees. "

Stuffing in a Bundt Pan

Stuffing in a Bundt Pan