This entry was posted on Monday, October 1st, 2007 at 5:53 am and is filed under Stuffing. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 1 onion, minced
- 1 green pepper, diced
- 3 stalks celery, sliced
- 3 tablespoons fat
- 6 slices bread
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon thyme
- 1 teaspoon paprika
- 1 egg
Cook the onion, green pepper and celery in the fat for 10 minutes, stirring occasionally. Soak the bread in water; squeeze dry and pull into small pieces. Add to the vegetables with the salt, pepper, thyme, paprika, and egg. Mix well and stuff the veal.