We call it Filling!

It's probably a locational thing. Some call it stuffing, some call it dressing. I come from Spring Grove, Pennsylvania of mostly German descent! We call it filling or occasionally stuffing! It doesn't matter if we stuff it into a turkey, it's still filling. Perhaps because it will fill up your belly! I was an adult before I had heard the word "dressing" to describe the side dish that we serve with a home cooked Sunday dinner!

Ours contains some very basic ingredients but it doesn't lack in flavor. Because it represents home, love and happiness, I can't remember when I learned to make this dish. I've just always known how! Is it an Emig or Dinges dish? I don't really know! Maybe it's a Spring Grove country living dish! 

Filling

1 loaf of bread

1 stick of butter

1 medium onion

1-2 stalks of celery

2 big pinches of parsley

Salt & pepper

Milk

1 egg

Parsley for garnish

I buy a loaf of the most inexpensive sandwich bread available. If it's a new loaf, I'll let the slices sit out to dry a little before tearing the whole loaf into small pieces.  This is a good kiddo or husband project!

Finely chop the onion and celery, equal parts of each. I use a food chopper to get them really small. Add the butter, onion, celery and two large pinches of dried parsley to a sauté pan. Simmer over medium heat for 10-15 minutes until the veggies are tender. If the butter cooks away, add a splash of water or chicken stock.

Sprinkle half of the cooked veggie mixture over the torn bread. Mix it together. Add the rest of the veggies and stir to evenly coat the bread.

Spray a 2 quart baking dish with oil to avoid sticking. Add the filling to the dish and bake in a 350* oven for 35-45 minutes. The top should be golden brown! 

You could instead stuff it into a turkey or chicken at this point, but you're on your own! I don't care for it "in the bird" as we call it.