The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Stuffing for Poultry

• 1 cup soft breadcrumbs
• 1 tablespoon butter
• 1 teaspoon salt
• ¹⁄₈ teaspoon pepper
• 1 teaspoon powdered thyme or sage
• 1 teaspoon grated onion
• 2 tablespoons water