A Chicken Stuffing from my Childhood

Thanksgiving table, chicken stuffing

This is my mother’s recipe given down through generations. This recipe can be used for any poultry, including Turkey. The chicken liver is optional, for me 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

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My Mother's Poultry Stuffing

My Mother's Poultry Stuffing
Category: Side
Cuisine: German-Franconia
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes

This is my mothers recipe given down through Generations. The liver is optional, but for me it has a special decadent taste.


  • 5 stale rolls or one baguette
  • 1/2 cup milk
  • 1 medium onion
  • Parsley
  • 1/2 lb chicken liver (optional)
  • 1/2 lb hamburger meat
  • dash of salt and pepper, nutmeg
  • 1/2 cup butter
  • Zest of one lemon and 2 tsp. juice
  • 1 egg
  • 2 raw chicken


  • Fry the hamburger 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.


When filling, you could 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. To serve, lift out the filling and cut into finger-thick slices on a board. The stuffing can also be cooked and served on the side

Nutrition information

Serves: 6 to 8
Serving Size: 1 serving

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe.

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