Stuffing for Fowl
1 loaf stale bread, broken into bits
3 large onions
2 tbsp. shortening
1/2 tsp. each sage, salt and pepper
6 eggs
1 quart water
Add salt, sage, pepper to bread crumbs. Slice onions in small pieces. Fry, do not brown, slightly in shortening. When tender, add water and bring to a boil. Add boiling water to bread crumbs. Add eggs. Stuff fowl with hot dressing.
Submitted by Fred Smoot
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