Christmas Recipes

Recipes for Christmas – Holiday Recipes

Stuffing Recipes March 20, 2008

Filed under: Chicken Recipes — quotes @ 10:34 am

STUFFING FOR POULTRY GALANTINE

Cut into squares three pounds of
cooked flesh of either ducks or fowls; peel and chop two hard boiled
eggs and one medium-size onion. Mix all of these together with three
breakfast cupfuls of stale breadcrumbs, three well beaten eggs and
one-half cupful of poultry fat that has been warmed; season to taste
with pepper, salt and sage. After the force meat has been spread in the
boned duck, or other bird, about one cupful of chopped jelly strewn over
it will be an improvement and will set in the force meat.

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