Bread Filling As Aunt Sarah Prepared It Recipe

Bread Filling As Aunt Sarah Prepared It

Recipe History:
The Bread Filling As Aunt Sarah Prepared It is a classic recipe that has been passed down through generations in our family. Originally created by Aunt Sarah, this delicious filling has been a favorite among family and friends for years. Aunt Sarah was known for her culinary skills and her ability to create mouthwatering dishes that always left everyone wanting more.

Fun Facts:
- Aunt Sarah believed that the secret to a good filling is not to make it too moist. This ensures that the filling stays light and fluffy, adding a perfect balance to the roasted poultry.
- The use of crumbled stale bread brings a unique texture to the filling, allowing it to absorb all the delicious flavors and seasonings.
- Instead of pressing the filling down when placing it in the fowl, Aunt Sarah advised to do it very lightly. This prevents the filling from becoming heavy and sodden during the roasting process.
- Aunt Sarah suggested using a small cheese cloth bag to hold any extra filling. This bag can be heated with the fowl towards the end of roasting and then served alongside the poultry for extra flavor.

Recipe:

Ingredients:
- 1 quart of crumbled stale bread
- Cold, cooked liver, heart, and gizzard, finely diced
- 1 teaspoonful of salt
- 1/4 teaspoonful of pepper
- 1/2 small onion, finely minced
- 1/4 teaspoonful of sweet marjoram
- 1 teaspoonful of chopped parsley
- 3 tablespoonfuls of melted butter
- 1 egg, beaten
- 2 tablespoonfuls of milk
- 2 dozen oysters (optional)
- a few chestnuts, boiled tender, mashed, and seasoned with butter, pepper, and salt (optional)

Instructions:
1. In a large bowl, combine the crumbled stale bread, finely diced cold, cooked liver, heart, and gizzard.
2. Season the bread mixture with salt, pepper, minced onion, sweet marjoram, and chopped parsley.
3. Stir in melted butter to moisten the crumbs.
4. In a separate small bowl, beat the egg with milk and then add it to the bread mixture. Mix lightly with a fork until all ingredients are well combined.
5. If desired, add 2 dozen oysters or a few mashed and seasoned chestnuts to the dressing. Note: Adjust the amount of breadcrumbs if adding oysters or chestnuts.
6. Gently fill the body of the chicken or turkey with the dressing, avoiding pressing it down too firmly.
7. For any remaining dressing, place it in a small cheese cloth bag.
8. Preheat the oven to a high temperature and place the filled poultry in a covered roasting pan.
9. Lay a couple of slices of thinly-sliced bacon on top of the breast of the poultry.
10. Add two cups of hot water to the roasting pan and place it in the oven.
11. Roast the poultry at a high temperature for the first half hour, then reduce the heat and baste frequently.
12. An eight-pound turkey typically takes two to three hours to roast, while a chicken takes approximately twenty minutes per pound.
13. Once the fowl has been sufficiently roasted, remove it from the pan and transfer it to a hot platter.
14. Pour off some of the fat in the pan and add a small quantity of milk to the remaining broth for the gravy.
15. Thicken the broth with flour, season it with salt and pepper, and sprinkle chopped parsley over the gravy once poured into the gravy boat.
16. For a richer gravy, add the yolk of one egg.
17. Serve the bread filling alongside the roasted poultry, along with the heated cheese cloth bag of dressing.

Similar Recipe Dishes:

- Traditional Stuffing: This recipe is similar to Aunt Sarah's Bread Filling but without the addition of chopped giblets. It typically includes sautéed onions, celery, herbs, and breadcrumbs mixed with butter and chicken broth.
- Sage and Onion Stuffing: This classic stuffing is a popular choice for Thanksgiving and Christmas dinners. It is made with sautéed onions, sage, breadcrumbs, butter, and stock.
- Cornbread Stuffing: This variation of stuffing incorporates cornbread crumbs for a slightly sweeter and more flavorful filling. It often includes ingredients like onions, celery, herbs, and stock.
- Sausage and Apple Stuffing: This recipe combines the savory flavors of sausage with the sweetness of apples. It usually incorporates sautéed onions, celery, herbs, breadcrumbs, sausage, and diced apples.

These similar recipes offer different flavors and variations on the traditional bread stuffing. Experiment with different combinations of ingredients to find your favorite!