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