Name: My Mother's Poultry Stuffing
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8
Cuisine: German-Franconia
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, nutmeg; 1/2 cup butter; Zest of one lemon and 2 tsp. juice; 1 egg; 2 raw chicken

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Chicken Stuffing

My mother’s stuffing recipe was given down through generations. It can be eaten with any poultry, including Turkey. The chicken liver is optional, and in my case it brings back memories to my Bavarian and Franconian roots

I remember my childhood, I would get up early on Sunday morning and my mother would put some cooked “Fülle” Stuffing to the side for me to eat before the chicken is filled

Liver, minced meat, onions, parsley, lemon, garlic (optional)
Ingredients: chicken liver, minced meat, butter, rolls, lemon, onion, herbs, spices
Fry hamburger meat, chicken liver, onions and parsley
Soak stale rolls in warm milk
Squeeze out the liquid and add the bread to the pan
Combine and stir, add an egg and some butter, turn down the heat
Stuff chicken/turkey, or just bake and serve on the side
Chicken should be done after 1.5 hours, internal temp. about 170F
Carve chicken with poultry shears through the middle
Serve with your favorite side dish on your festively decorated table
Chicken stuffing can be baked and served on the side

My Mother’s Poultry Stuffing

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3 ratings

November 18, 2020

by AngiesWeb.com

Cuisine German-Franconia

Category European Cuisine Germany Northern Europe Recipes Side dish

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, nutmeg
1/2 cup butter
Zest of one lemon and 2 tsp. juice
1 egg
2 raw chicken

Poultry with stuffing, Franconia, Bavaria

Persons

Serving Size

Prep Time

20 minutes

Cook Time

1 hour, 30 minutes

Total Time

1 hour, 50 minutes

This is my mother’s recipe given down through generations. The liver is optional, but for me it gives a special decadent taste.

Instructions

Fry the minced meat, remove from pan and drain fat.
Chop the onion and parsley and fry in butter until onions are golden.
Add the chicken liver and fry until no longer red.
Add back the cooked hamburger meat 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.
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 and bake in oven 350F for 1.5 hours depending on weight.

Notes

When filling, sew up the opening with a piece of kitchen yarn, but this is not absolutely necessary. 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

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A Chicken Stuffing from my Childhood

Chicken Stuffing

My mother’s stuffing recipe was given down through generations. It can be eaten with any poultry, including Turkey. The chicken liver is optional, and in my case it brings back memories to my Bavarian and Franconian roots