Dry Stuffing For Poultry

Two cups soft bread crumbs, 1/4 cup melted butter, 1 tablespoon poultry seasoning, salt and pepper. Mix ingredients in order given

If a moist stuffing is desired, add sufficient hot water to above to make right consistency.

If onion is liked, a few drops of onion juice may be added, or if stronger flavor is desired, cook 1 tablespoon of chopped onion in butter and add to either stuffings.

Chestnut Stuffing For Poultry

One pint fine bread crumbs, 3 pint shelled and boiled Spanish chestnuts, chopped very fine, salt, pepper and chopped parsley to season, 1/2 cup melted butter.

Oyster Stuffing

Substitute 1 pint small, raw oysters, washed and picked over, for chestnuts in foregoing recipe.

Celery Stuffing.

Substitute finely cut celery for chestnuts.

Potato Stuffing

Two cups hot mashed potatoes, 1/4 cup salt pork cut in cubes, 2 tablespoons onions, chopped, 1 teaspoon poultry seasoning, salt, pepper and 1 cup cooked sausage, cut in pieces.

Cook onion and pork until brown, add remaining ingredients.

Pork Sausage Stuffing

Two large cups stale bread crumbs, 1/2 lb. sausage meat (or meat taken from links), salt, pepper, 1 teaspoon poultry seasoning, 1 egg. Mix thoroughly bread crumbs and sausage, working it with fingers, add seasoning, then egg, slightly beaten.

Stuffing For Veal

Three cups stale bread crumbs, 3 onions, chopped fine, 1 teaspoon salt, 2 tablespoons chopped parsley, pepper and 1/2 cup melted butter or suet.

Stuffing For Pork

Three large onions, parboiled and chopped, 2 cups fine bread crumbs, 2 tablespoons powdered sage, 2 tablespoons melted butter or pork fat, salt and pepper to taste.