Spicy Poultry Stuffing

• 2 qt. corn bread crumbs
• 1 qt. brown or white bread crumbs, toasted
• 2 slightly beaten eggs
• 1 c. cooked giblets, boiled
• 1 (10 3/4 oz.) cream of mushroom soup
• 1 large onion
• 3 stalks celery
• 1 medium bell pepper
• 1 clove garlic
• stock from giblets
• 1 tsp. salt
• 1/2 tsp. paprika
• 1/2 tsp. black pepper
• 1/2 c. chopped parsley
• 1/2 tsp. sage

1. Saute onion, garlic and celery in vegetable oil until clear. Mix bread crumbs.
2. To the crumbs add finely chopped green pepper and parsley.
3. Then add cooked giblets, beaten eggs and soup to mixture.
4. Add sauteed vegetables.
5. Mix thoroughly.
6. Add fowl stock for a soft consistency.
7. Fil the fowl cavity with stuffing.
8. Do not stuff tightly.
9. The remaining stuffing should be placed in a greased baking dish.
10. Cover.
11. Cook for 35 minutes in a 450u0b0 oven. Serve with your favorite roasted fowl.
12. You may also stuff pork chops.

corn bread crumbs, brown, eggs, cooked giblets, cream of mushroom soup, onion, stalks celery, bell pepper, clove garlic, from giblets, salt, paprika, black pepper, parsley, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=834400 (may not work)