Popped Corn Stuffing
|Dry bread crumbs||2 Cup (32 tbs)|
|Popped corn||2 Cup (32 tbs)|
|Hot water/Cube bouillon||2 Cup (32 tbs)|
|Eggs||3 , beaten|
|Salt||1 1⁄2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onion||1 Small, minced|
1. Moisten the crumbs and popped corn in the water or bouillon 3 or 4 minutes. Press out as much of the liquid as possible.
2. Stir in the eggs and seasoning.
3. Heat the butter or margarine, cook the onion in it gently 3 or 4 minutes. Stir the melted fat and the onion into the dressing.
4. Excellent in duck or chicken.