Bread Stuffing (for Poultry)

1 qt Bread 1 x Water
1 ts Salt 1/8 ts Pepper
1/4 ts Poultry seasoning 1 ts Parsley, chopped
1/2 ts Onion, minced 2 tb Butter, melted
1 ea Egg, slightly beaten 1 x Giblets

Soak the bread in cold water and squeeze dry. Add seasoning ingredients and
melted butter and mix thoroughly. Add egg and the heart, liver and gizzard
of the fowl which have been partially cooked and chopped fine. Use for
stuffing fowl.

Yields
1 servings