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Stuffed Bread

Francis.Rafael's picture
Ingredients
  French loaf/Italian bread loaf 1 Large
  Liverwurst 1⁄2 Pound
  Cream cheese 16 Ounce, softened (2 Packages Of 8 Ounce Each)
  Beer 1⁄4 Cup (4 tbs)
  Dry mustard 1 Teaspoon
  Chopped water cress 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped radish 1⁄4 Cup (4 tbs)
Directions

Preheat oven to 350°.
Cut the loaf of bread into 3 long pieces.
Slice off ends and discard them.
Scoop out the doughy center leaving about 1/4" thick shell of crust.
Crumble the bread taken out of shells into small pieces and toast on cookie sheet 15 minutes or until browned.
During the toasting cut liverwurst into small pieces.
Stir cream cheese until soft and smooth.
Mix beer and mustard thoroughly and stir into cheese mixture.
Add rest of ingredients and mix thoroughly with liverwurst.
Cool crumbs to room temperature and add to liverwurst mixture.
Pack this stuffing into bread shells.
Easy to do by standing shells on end and press mixture in with back of spoon.
Wrap in foil to heat and toast and slice to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish

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