June Meyer's Authentic Hungarian
for Chicken, Turkey or Veal
This recipe is generations old. It was the only stuffing we ever used and I think it is the best I have ever tasted. My Heirloom Stuffing is filled with chopped fresh parsley. It is the primary flavor, along with celery, onion, butter. The texture is firm, like a meat loaf and is cut in slices. The women in the family would compete with one another to make the most tasty and best stuffing. This is not for any one who is counting calories. But this stuffing imparts the best flavor to the chicken, turkey or veal. I am sure that once you taste this dressing it will become a favorite of yours also.
Regards, June Meyer.
Cut bread into cubes, put into large mixing bowl.
Finely chop washed parsley and place in bowl with bread cubes.
Dice 1 onion and saute with butter in frying pan till translucent.
Slice or dice ribs of celery and celery leaves and saute along with onions.
Add 1 cup of cold water to onion, celery and butter mixture to cool it off.
Add 1 tsp. salt and 1/2 tsp pepper to bowl with bread and parsley.
Add 4 raw eggs to the bowl of bread and parsley, along with the onion and celery mixture and mix well with your hands. The stuffing should NOT be hot when you stuff the poultry. Really PACK the stuffing well into the bird. Any stuffing that does not fit can be stuffed into the cavity formed by the skin over the breast when it is separated by your hand to form a pocket.
Roast your bird as you normaly would. Baste the bird with butter and juices cooking out.
When bird is done roasting, you should be able to carve up bird and open the breast area to lift out the loaf of parsley stuffing and slice into portions.
Don't forget to make a wonderful gravy with the juices. It is also
good the next day cold from the refrigerator.
Enough for a small turkey or big Chicken.