Need your help!
A client of ours wants a bread dressing with
"Hungarian Parsley" I do not know what
"Hungarian Parsely" is? Any help would be appreciated!

By Chefmanny (Chefmanny) on Monday, July 16, 2001 - 12:48 pm: Edit

Are you reading this from a recipe in a book of some sort or did he bring it to you handwritten?
I'm asking because it could be Hungarian Paprika badly mispelled. Let me know.

By jimbob on Tuesday, July 17, 2001 - 10:02 am: Edit

chefmanny - my client spoke to me in the office about his desire to have a more authentic "Hungarian bread dressing" with Hungarian Parsley.
I did look up bread dressings at "SOAR" and saw several recipes with parsley. I did consider using Paprika - but - the taste?

By Chefmanny (Chefmanny) on Tuesday, July 17, 2001 - 10:41 am: Edit

Jim Bob, go to
http://homepage.interaccess.com/~june4parlesystuffing.html
If the link does not work, let me know I will e-mail it to you.
It should clear up the confusion for you. Hopefully.

By Chefmanny (Chefmanny) on Tuesday, July 17, 2001 - 10:45 am: Edit

Here JimBob

June Meyer's Authentic Hungarian
Parsley Stuffing
for Chicken, Turkey or Veal


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This recipe is generations old. It was the only stuffing we ever used and I think it is the best I have ever tasted. My Heirloom Stuffing is filled with chopped fresh parsley. It is the primary flavor, along with celery, onion, butter. The texture is firm, like a meat loaf and is cut in slices. The women in the family would compete with one another to make the most tasty and best stuffing. This is not for any one who is counting calories. But this stuffing imparts the best flavor to the chicken, turkey or veal. I am sure that once you taste this dressing it will become a favorite of yours also.

Regards, June Meyer.


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1 large loaf of sliced white bread or 2 small loaves
1 onion
6 ribs of celery along with leaves
2 or 3 bunches or 2 cups or more of FLAT LEAF PARSLEY (Do not substute curley)
1 1/2 sticks of butter
1 cup of water
4 whole raw eggs
1 tsp. salt
1/2 tsp. pepper
Cut bread into cubes, put into large mixing bowl.
Finely chop washed parsley and place in bowl with bread cubes.
Dice 1 onion and saute with butter in frying pan till translucent.
Slice or dice ribs of celery and celery leaves and saute along with onions.
Add 1 cup of cold water to onion, celery and butter mixture to cool it off.
Add 1 tsp. salt and 1/2 tsp pepper to bowl with bread and parsley.
Add 4 raw eggs to the bowl of bread and parsley, along with the onion and celery mixture and mix well with your hands. The stuffing should NOT be hot when you stuff the poultry. Really PACK the stuffing well into the bird. Any stuffing that does not fit can be stuffed into the cavity formed by the skin over the breast when it is separated by your hand to form a pocket.
Roast your bird as you normaly would. Baste the bird with butter and juices cooking out.
When bird is done roasting, you should be able to carve up bird and open the breast area to lift out the loaf of parsley stuffing and slice into portions.

Don't forget to make a wonderful gravy with the juices. It is also good the next day cold from the refrigerator.
Enough for a small turkey or big Chicken.


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Enjoy
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If you try one of my recipes please tell me what you think.
E-Mail me at: june4@interaccess.com
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Order a copy of June Meyer's New
Authentic Hungarian Heirloom Recipe
Book with 95 Family Recipes & More
Click here for more information


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