This bread stuffing can be used for Gil Marks’ Gefullte Kalbbrust (Ashkenazic Stuffed Veal Breast) or stuffing any veal or turkey.
- Cooking and Prep: 40 m
- Serves: 4
Prepare the Stuffing
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.