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Ingredients
- 1 lrg Loaf of sliced white bread or possibly 2 small loaves
- 1 x Onion
- 6 x Ribs of celery along with leaves
- 2 x Or possibly 3 bunches of FLAT LEAF PARSLEY (Don't substute curley)
- 1 1/2 stk of butter
- 1 c. Water
- 4 whl raw Large eggs
- 1 tsp Salt
- 1/2 tsp Pepper
Directions
- 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 minced fresh parsley. It is the primary flavor, along with celery, onion, butter. The texture is hard, 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 possibly veal. I am sure which once you taste this dressing it will become a favorite of yours also.
- 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/fry with butter in frying pan until translucent/soft. Slice or possibly dice ribs of celery and celery leaves and saute/fry along with onions. Add in 1 c. of cool water to onion, celery and butter mix to cold it off. Add in 1 teaspoon salt and 1/2 tsp pepper to bowl with bread and parsley. Add in 4 raw Large eggs to the bowl of bread and parsley, along with the onion and celery mix and mix well with your hands. The stuffing shouldn't be warm when you stuff the poultry.
- Really PACK the stuffing well into the bird. Any stuffing which does not fit can be stuffed into the cavity formed by the skin over the breast when it is separated by your hand to create 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.
- Do not forget to make a wonderful gravy with the juices. It is also good the next day cool from the refrigerator. Sufficient for a small turkey or possibly big Chicken.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 737g | |
| Calories 1607 | |
| Calories from Fat 1393 | 87% |
| Total Fat 158.05g | 198% |
| Saturated Fat 93.42g | 374% |
| Trans Fat 0.0g | |
| Cholesterol 1198mg | 399% |
| Sodium 3763mg | 157% |
| Potassium 501mg | 14% |
| Total Carbs 24.35g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 6.92g | 5% |
| Protein 29.42g | 47% |
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