This bread stuffing can be used for Gil Marks’ Gefullte Kalbbrust (Ashkenazic Stuffed Veal Breast) or stuffing any veal or turkey.
Soak the bread in water until moist. Drain, squeeze dry, and tear into small pieces. Add the egg and seasonings.
Heat the oil in a large skillet over medium heat. Add the celery, onion, and garlic and sauté until softened (5 to 10 minutes).
Stir into the bread mixture and let cool.
Use the stuffing to prepare Gil Marks’s Stuffed Veal Breast.