Lee wrote:

I was disappointed that there wasn't a recipe for the world renowned
Schmidling Hall stuffing.

Here it is....

5 Cups bread crumbs
1/4 lb of whatever meat is on hand.... pork sausage, lamb sausage and a
bit of ground venison this time.
1 onion
6 celery stalks
2 eggs
1/2 cup chicken stock
1/4 cup black walnuts
"parsley, sage, rosemary and thyme" along with Herbs de Provence, salt
and pepper etc....

Everything but the bread crumbs and liquid go through the coarse plate
of the meat grinder. The whole lot is mixed thoroughly and usually put
in a glass bread pan for baking but this time it was molded as described.

The bread crumbs are a potpourri of the heals and scraps of our home
made bread. We save them in a paper bag that hangs in the pantry and
when needed, a few moments in the blender turns them into bread crumbs.

Bon appetit

js

PHOTO OF THE WEEK.... http://schmidling.com/pow.htm