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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Stuffed Veal Roast Ingredients:
3 slices bread, cut into 1/4-inch cubes |
1/2 cup water |
1 small onion, finely chopped |
3 tablespoons rendered chicken fat |
1/2 cup finely chopped celery |
2 eggs, beaten |
2 saltine crackers, finely crushed |
1 tablespoon chopped fresh parsley |
1/2 teaspoon salt |
1/8 teaspoon pepper |
dash of ground ginger |
Directions:
1. Combine bread cubes and water; soak for 10 minutes. Drain well, squeezing out excess water. Discard water, and set bread aside.
2. Sauté onion in chicken fat in a large skillet over low heat until tender. Add bread and remaining ingredients, stirring well.
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