Friday, November 18, 2011

Thanksgiving Hungarian Stuffing.

Most Hungarian stuffing recipes aren't exactly precise 
with the amount of ingredients and neither is this one... 
But this should get it done.

1 medium red onion
6 - 10 ribs of celery
1 stick of butter
1 cup of water
1 loaf of white bread
salt & pepper
bunches of parsley
lots of eggs (5-7)

Pre-heat oven to 350*

1: Chop up the celery & 1 medium onion, 
sauté with a stick of butter until the onions become translucent.  
(I usually use as much celery as they package together at the grocery store, without the leaves)
2: Add a cup of water to celery & onion to help it cool.

3: In a large separate bowl take the loaf of white bread and tear each piece into smallish pieces.  
They don't have to be super tiny.
4: Chop up the bunches of parsley. 
(again, I usually use the amount that comes packaged together at the grocery store)
5: Add parsley with celery and onion mixture to the bowl of bread pieces. 

6. I use about 5 eggs, but my grandma uses like 7.  
I guess it's up to you, but 5 seems to do the job.
Crack the eggs into a separate bowl & beat them together.
Pour the eggs into the bowl with the bread, parsley, celery & onion.

7. Add salt & pepper.  I usually just toss some in, but approximately 1 tsp. of salt
& 1/2 a tsp. of pepper.

8. Now mix everything together with your hands.
NOTE: This will get messy.
Mush it all together until all of the ingredients seem  to be evenly distributed. 

9.  Spread mixture evenly into an un-greased 8 1/2 by 11 baking pan.
OR put it in a bird. Depending on preference. 

10. Bake at 350* for 30 - 35 minutes. And you're done!

I paired my stuffing with...

an english muffin made from corn,  
with honey roasted turkey, 
Muenster cheese and 
apply cranberry chutney 
pressed in my panini maker.