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German Style Stuffing Recipe

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This recipe for German Style Stuffing, by , is from The Kammlah and Bachus Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Kammlah

Category:
Category:

Ingredients:  
Ingredients:  
1 pound ground meat
1 to 1 loaves white homestyle bakery bread (not soft sandwich slice bread) diced and dried
1 onion chopped
3 to 4 stalks celery chopped
salt and pepper to taste
1 cup chopped parsley
3 cups or more chicken stock
1 teaspoon poultry seasoning
4 eggs beaten

Directions:
Directions:
Brown hamburger meat in large frying pan, add chopped onion and celery and cook until tender.

Place bread cubes in a very large mixing bowl. Add meat mixture, parsley, salt, pepper, poultry seasoning and chicken stock and mix well. If the dressing still looks dry, continue adding additional chicken stock a half a cup at a time until all of the mixture is moist. Beat the eggs and stir them in, making sure they are well incorporated.

This is best if it is made a couple of days in advance and stored in the refrigerator.

When preparing the turkey, stuff both cavities with dressing prior to cooking. Be sure to add additional cooking time to the suggested cooking time for the turkey to ensure that everything is well done. Additional dressing make be put in a casserole dish and baked at 350 degrees for approximately one hour.

Personal Notes:
Personal Notes:
I really have no recipe for stuffing/dressing. I watched and helped Annie/Onie make this for so many years it is just something I make. Just keep tasting the dressing and adjusting the ingredients until it tastes good to you. Today, most recipes do not recommend stuffing a turkey, so use your own judgment. Just remember if you do stuff the bird, add extra cooking time.

 

 

 

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