MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Much Ado About Stuffing
Categories: Dressing, Stuffing
Yield: 1 Batch

4 c Stale bread; cubed
2 Eggs
1 Lemon; zest of
1 c Heavy cream
2 1/4 ts Marjoram; (dried or fresh)
1 ts Nutmeg
2 ts Long pepper or black pepper
- *
3/4 ts Salt
1 ts Fresh parsley; coarsely
-chopped
1/2 c Beef tallow or vegetable
-shortening **

* Long pepper was used frequently in early modern cooking. While
today it can still be found and used, it also can be substituted for
the more common black pepper.

** The original recipe calls for beef suet, which is similar to beef
tallow. Beef tallow can be found at high-end grocery stores. For a
vegetarian-friendly version, substitute vegetable shortening.

Into a large bowl, crack and lightly whisk the eggs. Add cream, lemon
zest, parsley, and spices. Gently stir together. Warm the tallow
until liquid, while ensuring that the tallow is still room
temperature. (Too hot tallow will cook the eggs.) Pour the
room-temperature, liquid tallow into the egg and cream mixture and
stir. When mixed, pour the liquid over the bread cubes and gently
toss.

This stuffing can be baked inside of a bird or in a pan. To cook in a
pan, grease a large casserole dish before pouring the stuffing into
it. Cover with tinfoil and bake at 350°F for 30 minutes. Bake for an
additional 1015 minutes with the tinfoil removed.

Recipe by Elisa Tersigni,Jack Bouchard,Julia Fine,Michael Walkden

Recipe FROM: <https://www.folger.edu/blogs/shakespeare-and-beyond/
stuffing-recipe-early-modern-thanksgiving/>

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