| | Directions | | Soak the loaf of bread in cold water until thoroughly filled. Squeeze out all the water and crumble bread into small pieces. Cook onion in fat until slightly yellow but not brown. Add the bread, salt and seasonings and cook for a few minutes. Remove from heat and add the egg to the moist bread, mixing it thoroughly. If the giblets (heart, liver and gizzard) are desired in the stuffing, first parboil them for 10 minutes, chop them fine and add to the bread. |
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| Ingredients | | - |  | 1 loaf bread |
| - | | 1 onion, chopped fine |
| - | | 1/2 cup bacon fat |
| - | | 1 tablespoon salt |
| - | | 1/8 teaspoon pepper |
| - | | 1 tablespoon poultry seasoning |
| - | | 1 egg, slightly beaten |
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