Title: New England Stuffing
Categories: Game Stuffing
Yield: 1 Servings
| | | Giblets |
| 2 | | Stalks celery, chopped |
| 1/2 | c | Diced cooked potato |
| 1 | ts | Sage |
| 1 | | Egg, slightly beaten |
| 1 | lg | Onion, finely chopped |
| 1/2 | c | Diced salt pork |
| 2 | c | Cracker crumbs |
| | | Salt and pepper |
Cook giblets in water to cover until tender. Chop. Combine with onion,
celery, potato, egg, salt pork, crumbs, and sage. Season to taste. Moisten
with broth in which the giblets were cooked. The mixture should be soft
enough to drop from a spoon. Arrange around duck after it has been placed
in baking pan. Florence Taft Eaton, Concord, MA.