Fillings for Turkey
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 13 hrs |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ toast bread
- 6 egg (s)
- 3 stalks celery
- 2 onions)
- Broth, from the turkey
- Butter, for frying
- salt and pepper
- 1 glass poultry stock
Print Recipe
Pin Recipe Instructions
- Cut the toast into cubes the evening before and allow to dry out in a large casserole dish or drip pan.
- Cut the onion and celery into small pieces and sauté briefly in a pan with a little fat.
- Beat eggs and pour over the dried bread cubes and mix well so that everything is yellowish and covered, if not everything is covered, add more eggs. Add the steamed onion and celery, season with salt and pepper and mix well.
- Add the turkey broth and stock and mix well until everything is moist. This broth is absorbed into the bread.
- Bake well for half an hour at 225 degrees and stir every now and then and let it brown well.
- I always bake this filling separately in a baking dish. You can also use it as a filling for the turkey, but it is always not enough for us because we use this filling as a side dish instead of dumplings or potatoes. It tastes a lot like bread dumplings.
- This is a typical filling that should never be missing in America on Thanksgiving or Christmas.
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