Bread stuffing


I don’t suppose there was much meat to stuff during wartime 1940’s unless you were lucky enough to live in the country and raise your own animals BUT people did raise backyard chickens and turkeys as well as rabbits and I guess these would have been raised for special occasions like Christmas and thanksgiving..

Our thanksgiving this year was a very simple affair and consisted of pumpkin soup for starters, main dish and then apple crumble for dessert. I didn’t have a big turkey but we did have a small free range chicken. I live in the country so I guess in reality I would have raised my own poultry (and I did keep chickens, geese and ducks prior to moving to Canada!)

So yesterday we did enjoy chicken and we did enjoy homemade bread stuffing and here is the recipe and it is VERY FRUGAL on the rations..

Bread stuffing (for those special occasions)


  • Loaf of bread
  • 1 or 2 oz butter
  • dried or fresh herbs such as sage, thyme and parsley
  • onion
  • 500 ml of vegetable stock


Get a large bowl and take all the slices of bread and tear them up into small pieces and place in bowl

Sprinkle on your herbs to your own taste (I like lots!) Add salt and pepper

Dot the butter/margarine over the top

Chop onion finely, saute in butter and then add to the bowl of bread and stir

Take the warm vegetable stock and pour a little of the stock over the bread to moisten it.

Stir until it starts to stick together (not too moist)

Place it in ovenproof dish or form into balls

Cook in oven at about 200 c for 30-40 mins until browned and turn once

Makes 16-20 balls or serves a LOT of people!

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