Why go fully traditional? I find beauty in everything! I tend to go traditional mixed in with cool other cultural cuisine in order to come up with a cool holiday meal.
For our Thanksgiving feast, our friend from Austria made what he calls dumpling, but to me what was very similar to our stuffing.
Get creative for the Holidays! Think of your favorite country or culture, research recipes and plan a tasty and savory Holiday party. After tasting the Semmel Knodel, I realized it could go with just about anything and could be a base for a lot of meals. I am now excited to go home, get creative and explore different variations of this Austrian stuffing! Below find the recipe and sorry it is not 100% exact, I observed my friend and recorded the recipe as best as I could. Read, get creative and enjoy!
- 4-5 pieces of bread (6″ baguettes)
- Full bunch of parsley
- 1/2 onion
- 1-2 eggs
- Cut the bread into slices
- Chop the parsley and onions, chop to very small pieces
- Heat up milk and butter, just warm to melt butter
- In a bowl, add the bread, chopped onions, & parsley, and a little bit of milk/butter mix. Also add salt and pepper.
- Start mashing/mixing the mix with hands and add the milk/butter mix a little at a time.
- The final dough should be somewhat thick and not too watery.
- Add 2 eggs and dash of nutmeg and keep mashing/mixing with hands.
It should look like dough, taste and add salt and pepper to taste. Wrap dough in simple fabric and let sit for 3-4 hours. Fill a tall pot with water, hang the fabric of dough over the water and steam for about an hour. Pull cooked dough out of fabric and slice on serving platter.
Serve with yummy gravy and enjoy!