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Hungarian Parsley Stuffing |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 30 October 2012 at 07:44 |
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Hungarian Parsley Stuffing All credit for this recipe goes to to June Meyer: http://homepage.interaccess.com/~june4/parsleystuffing.html Here's what she had to say about this stuffing:
And here's the recipe:
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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That's what I like and am familiar with. However, it was always made with the gizzards, heart, liver and neck. They would be boiled with the chopped onion and celery, then chopped fine and the liquid in your recipe would be replaced with the liquid the above parts were boiled in.
Same thing, just different. Lots of parsley, lots of celery. |
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Hungry
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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yep - lots of folks in my family (german) and also my wife's family (slovak) follow the same procedure with "regular" stuffing. i've never really liked those particular parts of the bird, either on their own or in stuffing, so i never use them (we boil them and the cats get them), but quite a few other people love them and i am sure they would be a completely valid and traditional addition to this traditional stuffing.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Tas. Easy stuffing and sounds very tasty. I would sub the water for turkey stock . Thanks for posting. What is ur viewpt. on a sprinkling of pancetta in tiny cubitos or virutas ?
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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i would definitely substitute some sort of stock in place of water.
as for pancetta or bacon, the only problem i would have with it is the fact that i would probably add too much. i REALLY like bacon!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Tas. Thaksgiving. I give you the okay to enjoy on this special day.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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