Poultry Stuffing

Ingredients

• 1 quart stale bread crumbs
• ½ cup butter, melted
• pepper, to taste
• coarse sea salt, to taste
• fine herbs, optional
• thin slices of buttered bread (if desired)
• 4 ounces dried bread
• 4 ounces fine sausage meat
• 1 tablespoon chopped parsley
• 1 tablespoon chopped onion, parboiled
• 2 ounces butter (optional)
• 1 teaspoon salt
• ½ teaspoon pepper
• a dash of nutmeg
• 2 well-beaten eggs

Directions

1. For an 8-pound turkey, take 1 quart of stale bread crumbs and moisten with ½ cup of melted butter.

2. Season the mixture with pepper and coarse sea salt, adding fine herbs if desired.

3. If the turkey is large and you prefer more stuffing, fill the body with thin slices of buttered bread sprinkled with seasoning and dipped lightly in stock.

4. Do not overcrowd the crop or body to avoid heavy stuffing.

5. Soak 4 ounces of dried bread in cold water until soft, then press out all the water.

6. Add 4 ounces of fine sausage meat, 1 tablespoon each of chopped parsley and parboiled onion, 2 ounces of butter (if using), 1 teaspoon of salt, ½ teaspoon of pepper, a dash of nutmeg, and 2 well-beaten eggs.

7. If the sausage is fatty, you can omit the butter or substitute with chopped salt pork and adjust seasoning.