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Total Time
25mins
Prep 10 mins
Cook 15 mins

A delicately flavored stuffing for fish or other meats from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

  • 14 cup milk
  • 2 cups breadcrumbs (soft)
  • 2 tablespoons butter
  • 1 onion, peeled and minced
  • 1 stalk celery, minced
  • 1 egg, well beaten
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 12 teaspoon sage

Directions

  1. Pour milk over bread crumbs.
  2. Melt butter; add onions and brown.
  3. Pour into bread crumbs.
  4. Add remaining ingredients and mix well.
  5. Fill fish, close opening and bake.