Bread Stuffing for Meat or Poultry No. 3 from The Settlement Cook Book by Lizzie Black Kander
Soak bread in cold water. Drain and press dry. Remove skin of sausage, mix with the rest of the ingredients and use in stuffing duck or goose.
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Cooking tools:
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Spoon
Ingredients
- ¼ lb. liver sausage
- 1 qt. stale bread, diced
- 1 egg
- 1 teaspoon salt
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