Almond Stuffing
1 cup stale bread
11/2 teaspoons salt crumbs
1/4 teaspoon pepper
2 cups almonds
1 tablespoon finely chopped parsley
3 tablespoons butter
1/2 cup hot water
Blanch the almonds by pouring boiling water over them and allowing to stand until skins slip off easily. Dry thoroughly, chop, add all other ingredients and use for stuffing turkey or goose.
ORIGINAL RECIPE WAS FOUND IN THIS MAGAZINE
AMERICAN COOPERATIVE JOURNAL, NOVEMBER 1921