For an entire chicken I would increase the eggs to six and use maybe 3-4 slices of bread. The recipe for this stuffing does not have to be exact, the amounts given are arbitrary. Sometimes I omit the mushrooms, but what I insist upon is fresh parsley and good quality European style bread. My grandmother always used zsömle, [white crusty buns], but the version of crusty bun I can get lacks the substance we need. If I end up with leftover stuffing, I form it into a log or a mound and roast it beside the chicken. I take it out earlier though, on its own the stuffing doesn’t require as long to bake as the meat. Come to think of it this stuffing would be a perfect meat substitute for a vegetarian.
1/2 small onion, diced
bunch of fresh parsley, chopped
4 mushrooms, diced
2 Tbsp olive oil
salt and pepper
2-3 pieces of sourdough or light rye bread
• Dice the onions and chop the parsley and mushrooms.
• Soak the bread slices with water and squeeze them out as well as possible.
• Place damp bread slices in a mixing bowl and set it aside.
• Place the oil in a non stick fry pan and add the diced onions.
• Sauté the onions on medium heat until translucent, but do not brown.
• Season the onions with salt and pepper.
• Add the chopped parsley and mushrooms and sauté for half a minute.
• Now whisk the eggs together and pour them on the onion mixture.
• When the eggs are almost cooked, it will look like scrambled eggs, remove from heat.
• Add the entire contents of the fry pan to the damp bread in the mixing bowl.
• Taste it and add more salt if needed and season with ground pepper and toss.
• Stuff the chicken and bake.