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Parve
Easy
40 Minutes
Diets 
This bread stuffing can be used for Gil Marks’ Gefullte Kalbbrust (Ashkenazic Stuffed Veal Breast) or stuffing any veal or turkey.
6 slices slightly stale challah or white bread
water
1 egg, lightly beaten
about 1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon dried thyme
ground Gefen Black Pepper, to taste
3 tablespoons vegetable oil or schmaltz
3 stalks celery, chopped
1 medium yellow onion, chopped
1 to 2 cloves garlic, minced or 1-2 cubes Gefen Frozen Garlic
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.
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Terrible directions!!!
Is it possible that some of the directions are missing? There are no details regarding:
1) how to cook/bake the stuffing
And
2) guidelines for stuffing the meat or poultry
or baking the stuffing separately
There may be food safety issues with stuffing a turkey if the stuffing doesn’t reach a sufficiently high internal temperature (165 degrees Fahrenheit) to destroy foodborne bacteria that can cause illness. For more information, see below:
“If you cook stuffing in the turkey, put the stuffing in the turkey just before cooking. With either cooking method, use a food thermometer to make sure the stuffing’s center reaches 165°F. Bacteria can survive in stuffing that has not reached 165°F and may then cause food poisoning.
http://www.cdc.gov › communication › h…
Food Safety Tips for Your Holiday Turkey | Food Safety | CDC
Or
http://www.fsis.usda.gov › PDF › S…PDF
Web results
Stuffing and Food Safety – USDA Food Safety and Inspection Service
Doesn’t it have to be placed in the oven?