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The mixture should be fairly wet

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However if you decide to do further digging, between the 2nd and 1st century B.C., a chef by the name Apicius created a cookbook which included recipes for stuffed chicken, rabbit, pig, and even mouse (squeak!) Unlike our forefathers, todays stuffing recipe is cooked outside of the animal as opposed to inside (thus the name stuffing)

Servings: 8 61 calories per serving Vinaigrette Ingredients 1/4 cup olive oil 2 Tablespoons red wine vinegar 1 teaspoon dijon mustard 1 pinch salt & pepper to taste Instructions Mix all ingredients together in a salad dressing shaker or in a bowl