I want to take this opportunity to thank all of my blogging friends who have made this year beyond awesome: Patty, Sofia, Sonal, Selma, Ngan, Suzanne, Jhuls, Angie, Nancy, Prudy, Margy and so many more! I love you all! Now, on to food. When I saw this beautiful Serviettenknodel (“napkin” dumpling because it’s formed in the shape of a giant sausage, packed into a kitchen towel/napkin, then rolled, secured and boiled) from Ginger and Bread, I knew I had to make it for our Christmas meal. It’s like stuffing but outside the bird and it is delicious, moist and savory. It is the perfect usage for stored up odds and ends of bread. All you need is a little milk, broth, onion and nutmeg, and eggs, and your golden. I’m serving this giant dumpling at this week’s Fiesta Friday.
If you, like me, enjoy the crispy burnt edges of stuffing, just take your portion and broil it for a second. That’s what I did, the next day.
We had the most fabulously festive Christmas this year, filled with lots of holiday spirit, love and good food. And of course complete with a table top tree fully decked out with all my Mom’s family ornaments and mantle decorations from when I was growing up which she bequeathed to me last year, a wreath, stockings, Mom and Dad’s dogs, my brother in law and of course Billy the hungry teenager. On the menu was the fabulous dumpling served with pork bone broth gravy, rounded out with bratwurst, sauerkraut, warm german potato salad with bacon and mustard, a roasted cauliflower salad with pomegranate seeds and parsley, roasted beets, deviled eggs and pumpkin pie (the last 3 made by my Mom).
Recipe for Serviettenknodel:
8 cups cubed bread, preferably crusts removed
1/2 cup beef broth
1 cup half & half
1 onion, chopped
2 Tbsp butter or olive oil
1 Tbps sea salt
1 tsp nutmeg
1 Tbsp chopped parsley
freshly ground black pepper
2 Tbsp freshly grated parmesan cheese (totally not traditional!!!)
Combine half & half, broth, salt, eggs, nutmeg, cheese and parsley, and beat well, then pour over bread. Mix with hands and smash to form a “paste.” Form into a giant sausage and place in a kitchen towel. Roll up and twist ends, securing with rubber bands.
Boil a dutch oven or large pan full of water, and place napkin roll into water (but not touching bottom) so that ends are resting on sides of pan, then cover and boil gently for 30 minutes. Remove from water, allow to cool for a few minutes, and unfold. Slice and serve with gravy or sauce.