Catherine’S Supreme Stuffing

• 2 Cups white bread crumbs, fresh or dry or fresh toasted
• 1/2 cup finely chopped parsley, flat or curled
• Grate 1 rind of lemon zest (Do not use juice)
• 1/2 tsp. black pepper, or freshly ground
• 1 tsp. Savory (Sage optional if you can't find savory)
• Dash of Paprika
• 1/4 tsp. Red Pepper (Optional)
• Speck of Salt (Pinch)
• 1/2 Cup melted butter (1/4 Lb.)

1. Increase the amount proportionally for a large bird
2. Mix well and stuff into the cavity and neck area of the turkey loosely.
3. This stuffing is rather dry to begin with do not add any liquid.
4. The juices will go into the stuffing as the bird is cooking.
5. This stuffing is also good with pork.
6. Any leftover stuffing from the original recipe, just freeze it
7. and use later.
8. Enjoy the recipe.

white bread crumbs, parsley, grate, black pepper, paprika, red pepper, speck, butter

Taken from www.epicurious.com/recipes/member/views/catherine-s-supreme-stuffing-50087052 (may not work)