Pennsylvania Dutch Style Stuffing

Ah, Adam Sandler. How the mighty have fallen.

In celebration of Fat Girl Day Thanksgiving next week I’m sharing some of my favorite Turkey Day recipes. First up is my favorite Thanksgiving side dish, the classic Pennsylvania Dutch filling. We call it ‘filling’ in northeast PA, but you might know it as stuffing or dressing. My mom usually doubles (or triples, for eff’s sake) this recipe because she has an instinctive need to cook for an army.

Gram’s Chicken Filling
1 bag potato bread cubes
4 stalks celery
1 medium onion
3 TB fresh parsley
1 stick of butter (just roll with it, darlings, it’s Thanksgiving)
2-3 cups chicken stock
salt
pepper

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 make quick work of them.) Saute the vegetables with 4 TB of butter until slightly browned. Melt the remaining 4Tb 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. Mix well, pour into a baking dish, and bake at 375 about 45 minutes, or until browned and slightly crusty on top. Serve with or without gravy.


Stove Top, schmove top.

4 thoughts on “Pennsylvania Dutch Style Stuffing

  1. @interannette This is so very true, and I'm sure my grand-grammy Jennie didn't. My mom, however does & that's who I get all my recipes from.

  2. Pingback: Chicken, Stuffing, Broccoli and Cheese Casserole: My Favorite Comfort Food | Dinner At Jenn's

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