Serviettenknödel / Austrian sliced dumplings:

These are a delicious alternative to turkey stuffing and are good with any gravy dish.

- 500 g mixed baguette bread and pretzel bread, or 8 old large dinner rolls
- 250 ml milk
- 3 eggs
- 1 bunch parsley, washed
- dried thyme
- 80 g shallots
- 20 g butter
- 60 g bread crumbs
- 1 teaspoon nutmeg
- salt
- pepper

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Cooking Instructions

Cut any hard rinds off of the bread and cut into large slices. Roast in the oven at 170°C for 10 minutes until relatively dry.

Revove the bread. Chop the parsley and the shallots. Chop the roasted bread into large cubes.

Heat the shallots in a pan with the butter until they become glassy. Add the parsley, butter, nutmeg, salt and pepper and stir.
Add the dried thyme and the milk, then turn off the heat.

In a large mixing bowl, mix the bread cubes and bread crumbs with the liquid from the pan. Cover and let cool for 30 minutes.

Beat the eggs and add them to the bowl. Mix well to a consistent mass.

Place the "dough" onto a piece of cheese cloth or a kitchen towel and roll it into a "sausage". Firmly press the mass together as you roll it together. Roll the ends and tie them snugly.

Cook in a pot of salted water for 45-55 minutes on medium heat.

Carefully remove the knödel from the wrapping and cut into thumb-thick slices with a sharp knife.

Before serving, pan-roast in butter until browned, then top with some more parsley.


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