BREAD STUFFING (#1)

1  green pepper

1  large onion

1  stalk celery

8  slices of white bread (or 3 stale rolls)

3  eggs

1  t. salt

Dash of pepper

3  Ts. chicken fat

Cut up and sauté onion, celery and green pepper in the fat. Soak bread or rolls in cold water—squeeze out water. Use only the pulp and combine all ingredients.

BREAD STUFFING (#2)

3 cs.  freshly  made  bread  crumbs  (use  toasted

chalah)

1 onion

1 stalk celery

1 small green pepper

3 Ts. chicken fat

1 t. salt

Dash of pepper

3 eggs

Cut onion, celery and green pepper into small pieces and sauté in chicken fat. Combine all ingredients. If stuffing appears dry, put in 1/2 c. chicken broth or boiled water.

STUFFING FOR POULTRY NECK

1/2 c. flour (or matzo cake meal)

1 onion (minced)

1/4 c. raw chicken fat (cut up into small pieces)

1 t. salt

Dash of pepper

Mix all ingredients and stuff neck

MATZO FARFEL STUFFING

2  cs. matzo farfel

1 quart hot water

3  eggs

1 T. salt

Dash of pepper

1 large onion

1 stalk celery

1 small green pepper

4  Ts. chicken fat

Cut onion, celery and pepper into small pieces and sauté in fat. Scald farfel with boiling water and let stand for 10 minutes. Drain in colander, rinse with a little cold water and drain thoroughly. Combine with sautéed mixture, fold in eggs gently, one at a time. Add seasoning.

MATZO STUFFING

3 matzos

3 eggs

3 Ts. chicken fat

1 onion 1 green pepper

1 stalk celery

1 T. salt

Dash of pepper

Cut up and sauté vegetables. Break up and soak matzos in cold water for about 5 minutes. Strain in colander— gently rinse with cold water, add all other ingredients, fold in eggs one at a time and add seasoning.

POTATO STUFFING

1 lb. potatoes

1 medium onion

1  t. salt

Dash of pepper

2  eggs

3  Ts. chicken fat

1/3 c. matzo meal

Shred or grate potatoes (If grated potatoes, pour off excess water). Grate the onion, add all other ingredients and mix well.

FRUIT STUFFING

3 cs. bread crumbs

11/2 cs. coarsely chopped peeled apples

3/4 c. pitted prunes (cut up in small pieces)

3 Ts. chicken fat

1 t. salt

Dash of pepper

CHESTNUT STUFFING

3 medium onions

2  stalks celery

1/2  green pepper

3  Ts. chicken fat

1  c. coarsely chopped cooked chestnuts

2  eggs

2 ts. salt

1/2t. poultry seasoning

Dash of pepper

4  cs. dried bread cubes

Cut onion, celery and pepper into small pieces and sauté lightly in chicken fat. Place bread cubes in large bowl, sprinkle with mixed seasoning, add sautéed mixture and well-beaten eggs. Should be enough to stuff a 12- or 14-lb. turkey.

Are You Ready To Move Onto The Next Lesson? Click Here...