Bread Stuffing

3 cups dry bread crumbs

1 cup bread crumbs, toasted

2 eggs. slightly beaten

1 cup finely chopped celery

1 onion, finely chopped

2 hard-cooked eggs, chopped

1 teaspoon celery seeds

1/2 teaspoon sage

Salt and pepper

Evaporated milk

 

Combine first 8 ingredients. Season to taste with salt and pepper. Moisten with enough evaporated milk to generate steam when the fowl is roasting. The steam makes the flesh tender and juicy, and the stuffing will have great flavor!