At the translation workshop, the U3A students chose to translate a recipe for the course bread with yoghurt or sour milk, dry bread stuffing and dandelion salads. The following article describes how to make dry bread stuffing. The other recipes can be read on the homepage.
Dry bread/old bread
2 cloves of garlic
dry bacon or chicken liver
milk, salt, pepper; red pepper if wanted, or other spices
(if we do not have dry bacon or liver, the stuffing can be prepared without it)
The quantity of ingredients depends on the rest of the bread.
Pour cold milk over dry bread cubes and let it rest for about 2-5 minutes. Add the egg, chopped onion, garlic, dry bacon or chicken liver, parsley and other spices. Stir it well to get a consistent mixture. It should not be too soft. We use this dry bread stuffing to fill a chicken or a duck, or to bake it individually as a meat loaf. We can serve it with roast meat, boiled meat, sauce or as a separate dish with a cream soup, dandelion salad or other salad.