My mother’s stuffing recipe was passed down through the generations. It pairs perfectly with any type of poultry, including turkey.
The chicken liver is not a necessity, but for me, it evokes memories of my Bavarian and Franconian heritage.
There are recipes that feed the body, and then there are those that nourish the soul. My Mother’s Chicken Stuffing—her treasured “Fülle”—is one of those. Passed down through generations of Franconian cooks, this dish is more than just a side; it’s a memory, a tradition, and a Sunday morning ritual that shaped my childhood.
I remember waking up early, the scent of onions and butter already drifting through the house. My mother, always with gentle hands and a knowing smile, would set aside a small bowl of the freshly cooked stuffing just for me. It was warm, savory, and comforting—my own little preview before the chicken was filled and roasted to perfection.
Now, I recreate this poultry filling not only to honor her but to share it with my own family, weaving the flavors of heritage into our modern table.
The Ingredients
• 5 stale rolls or 1 baguette
• ½ cup milk
• 1 medium onion
• A handful of fresh parsley
• ½ lb chicken liver (optional, but deeply nostalgic)
• ½ lb minced meat (beef and/or pork)
• Dash of salt and pepper, to taste
• ½ tsp ground nutmeg
• ½ cup butter
• Zest of 1 lemon and 2 tsp lemon juice
• 1 egg
• 2 raw chickens (or substitute with turkey)
Step-by-Step Instructions
1. Begin by preparing the base of the stuffing. Tear the stale bread into chunks and place them in a large bowl. Warm the milk slightly and pour it over the bread, allowing it to soak and soften while you prepare the other ingredients.
2. In a skillet, fry the minced meat over medium heat until browned. Remove it from the pan and drain any excess fat. In the same pan, melt a generous portion of butter and sauté the chopped onion and parsley until the onions turn golden and fragrant.
3. If using chicken liver—a nod to my roots—chop it finely and add it to the pan. Cook until no longer red, then return the minced meat to the mixture. Squeeze the milk from the soaked bread and add the softened bread to the pan, stirring gently to combine.
3. Crack an egg into the pan and fold it into the stuffing. Add another tablespoon or two of butter and cook for an additional two minutes over medium heat. Remove from the stove and season with salt, pepper, and nutmeg. Finally, stir in the lemon zest and juice for a bright, aromatic finish.
4. Prepare the poultry by washing it inside and out, then patting it dry with paper towels. Season generously with salt, pepper, and paprika. Once the stuffing has cooled slightly, fill the cavity of each chicken. You can sew the opening shut with kitchen twine or secure it with skewers.
5. Place the stuffed chickens in a roasting pan and bake at 350°F (175°C) for approximately 1.5 hours, adjusting for size and weight. The skin should be golden and crisp, and the aroma will fill your kitchen with the warmth of home.
Serving Notes
After roasting, take care when slicing the poultry so the stuffing remains intact. Alternatively, you can gently remove the stuffing and slice it separately into finger-thick portions. For a simpler presentation, the stuffing can also be baked covered in a separate casserole dish. Serve it alongside the chicken.
My Mother’s Poultry Stuffing
Ingredients
- 5 stale rolls or one baguette
- 1/2 cup milk
- 1 medium onion
- Parsley
- 1/2 lb chicken liver (optional)
- 1/2 lb minced meat, beef and/or pork
- Dash of salt and pepper to your liking
- 1/2 tsp nutmeg
- 1/2 cup butter
- Zest of one lemon and 2 tsp. juice
- 1 egg
- 2 raw chicken
Instructions
- Fry the minced meat, remove from pan and drain fat.
- Chop the onion and parsley and fry in butter until onions are golden.
- Cut up chicken liver and fry until no longer red.
- Add the cooked hamburger meat back to the pan.
- Place the stale bread in a bowl and pour warm milk on top to soak.
- Squeeze the milk out of the bread and add in the pan with the rest.
- Drop an egg into the same pan with the stuffing, add some more butter (2+ tbsp), stir under.
- Cook two more minutes in medium.
- Remove from the stove top.
- Season with salt, pepper and nutmeg to your liking.
- Add zest of one lemon and some juice to the mixture and stir
- Wash the chicken (or turkey) inside and out, pat dry with paper towel and season with salt, pepper and paprika
- Once the stuffing is cooled, fill the chicken.
- When filling, you can sew up the opening with a piece of kitchen yarn, or close with skewers.
- Bake in oven 350F for 1.5 hours depending on weight.
Notes
After roasting, the finished poultry must be carefully separated or sliced, so that the filling is not damaged, or lift out the filling and cut into finger-thick slices on a board. The stuffing can also be cooked separately and served on the side
Serve with my Apple-Cranberry Chutney
