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Gram’s Chicken Filling
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Description
Simple and delicious holiday filling (that’s Pennsylvania Dutch for ‘stuffing’ or ‘dressing’). No sausage, apples, chestnuts, or anything fancy. My favorite Thanksgiving side dish.
Ingredients
- 12 ounces, weight Potato Bread Cubes (1 Bag)
- 4 stalks Celery
- 1 whole Medium Onion
- 3 Tablespoons Fresh Parsley
- 8 Tablespoons Butter, Divided
- 2 cups Chicken Stock
- Salt
- Pepper
Preparation
Spread the bread cubes out on a sheet pan and toast in the oven at 350 degrees until cubes are browned and crusty.
Dice celery and onions. Chop parsley fine. (I toss them all in a food processor and made quick work of them.) Saute the vegetables with 4 tablespoons of butter until slightly browned. Melt the remaining 4 tablespoons of butter with the vegetables and toss in a large bowl with the bread cubes. Add the chicken stock until the bread is moistened but not super wet. Season with salt and pepper. Mix well, pour into a baking dish, and bake at 375 degrees for about 45 minutes, or until browned and slightly crusty on top. Serve with or without gravy.
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Tizzy on 11.18.2010
I was looking through the Thanksgiving recipes and stumbled upon this. I had to comment. My family is also PA Dutch and we refer to this as filling also. People always look at me funny when I say it.
I’ve tried all the fancy stuffings/dressings out there and nothing compares to my Grandmothers filling either. They can keep their apples, cranberries, chestnuts, oysters, sausage, ect we like Grandma’s plain ol’ filling.
We do ours a bit different, we use eggs, milk instead of stock, and Grandma puts the giblets in hers. I always picked around the giblets. :}