Stuffing Recipe 1

• 1 cup hot riced potatoes
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• ¼ teaspoon marjoram or summer savory
• Few drops onion juice
• 1 tablespoon butter
• ¼ cup soft stale bread crumbs
• 1 egg yolk, lightly beaten

1. Add spices to potatoes, stir to combine.
2. Stir in butter and bread crumbs.
3. Stir in egg yolk.
4. Stuff bird with mixture and bake as directed.

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