Family Recipes: Kukral Stuffing
If you’ve got the mains covered, but you’re looking to add a new spin to your holiday sides and desserts, take a jaunt down memory lane with this series featuring three of Team East Fork’s favorite family holiday recipes.
Kukral Stuffing
Julie Kukral, Senior Manager of Acquisition
My family does not shy away from over-indulging on Thanksgiving, and nothing illustrates that better than the number of unique stuffings that end up on our buffet.
Stuffing is highly personal for our holiday crew — my godmother brings one, her husband brings another, and my mom and dad each have their own family recipes. This recipe is my dad’s (and, don’t tell anyone, my favorite!).
Ingredients:
- 3 eggs
- 1/2 lb butter
- 2 cups of onion, roughly chopped
- 2 cups of celery, chopped
- 1 lb of bread
- 1 tablespoon poultry seasoning
- 1/2 tablespoon salt
- 1/4 tablespoon of parsley (dry, or more if you're using fresh)
Usually, we double it and put some in the bird, some in extra tins we put in the oven separately, because you can never have enough stuffing.
Instructions:
1. Dry out bread. Usually, we do this by putting bread out on drying racks around the kitchen a day before we make it. Otherwise, you can do it in the oven or the toaster.
2. Melt butter in a deep pot on medium low heat. Add onions and celery until tender. Remove and let cool.
3. Stir and fold in poultry seasoning, salt, then bread crumbs. Add eggs and parsley and sporadically stir. Add water or broth if it's too dry.
4. Put in the bird or in bread dishes to go into the oven separately.
5. Serve it in a Weeknight Serving Bowl. Goes well with the French Serving Set and Recycled Moroccan Glassware Set.
We’ve got the pottery you need for the holiday season - from mise-en-place to servingware.
