Ukrainian Podolyan Stuffing




1/2 loaf dry bread
2 cups lukewarm chicken broth or
rich soup stock
1/2 lb. beef, cooked and ground
Gizzard and heart, cooked and ground
1 sm. onion, chopped
3 tbsp. melted butter
1 egg, slightly beaten
1/2 tsp. salt
1/8 tsp. pepper


Home-made bread is preferable. Slice the bread. Toast it lightly in the oven and dry thoroughly. Soften the bread in the lukewarm chicken broth or rich soup stock, using just enough liquid to make the bread soft and crumbly. It must not be soggy. Crumble the bread. Combine it with the remaining ingredients and mix well. Season the stuffing to taste.

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