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(not gluten free)
24 rye wafers (like Wasa or Ry-Krisp)
3/4 cup hot meat stock or water
1/4 cup fat
1/4 cup finely cut green pepper
2 tablespoons finely diced onion
1/4 cup finely chopped celery
2 tablespoons finely minced parsley
1/4 teaspoon sage
1/8 teaspoon pepper
Break wafers into small pieces and allow to soak in the hot stock. When the wafers have become soft, add the remaining ingredients and mix well. Use to stuff chicken, turkey, salmon, flank steak, or lamb.
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