Bread Stuffing with Parsley (Hungary)

This authentic recipe is generations old. This stuffing is filled with chopped fresh parsley. It is the primary flavour, along with celery, onion and butter. The texture is firm, like a meat loaf and it 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 favourite of yours also.

1 large loaf white bread, sliced or 2 small loaves
1 onion, finely chopped
6 ribs celery with leaves, finely chopped
2 cups flat leaf parsley, finely chopped
1½ sticks butter
1 cup water or broth
4 large eggs
1 tsp. sea salt
½ tsp. black pepper, freshly cracked

Cut bread into cubes, put into large mixing bowl. Finely chop washed parsley and place in bowl with bread cubes.  Dice 1 onion and sauté with butter in frying pan till translucent. Slice or dice ribs of celery and celery leaves and sauté along with onions. Add 1 cup of cold water to onion, celery and butter mixture to cool it off. Add 1 tsp. sea salt and ½ 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 normally 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. 

Makes enough for a small turkey or big chicken.