- Serves 8
- 1 tablespoon grapeseed oil
- 1 cup applewood smoked bacon, medium dice
- 1 ½ cup onion, small dice
- 3 quarts potato bread, cubed and toasted
- 2 each eggs, whisked well
- ¼ cup Italian parsley, coarsely chopped
- 2 each scallion, thinly sliced
- ¼ teaspoon nutmeg, freshly grated
- 1+ gallon chicken stock
- Salt and freshly milled black pepper
1. Heat a heavy-bottomed sauce pan, add oil and cook bacon until half cooked
2. Add onions and continue to cook until onions are soft. Remove from heat and set aside to cool.
3. In a large mixing bowl, place the toasted potato bread croutons and add onions, bacon, nutmeg and parsley. Season well with salt and pepper. Moisten with chicken stock and mix well.
4. Lay out a sheet of 20″ x 24″ cheesecloth. At one end, shape the dumpling mix into a large sausage shape. Tightly roll up and tie off each end with cotton twine.
5. Place chicken stock in a pot large enough to hold dumpling. Bring to a simmer and cook for 35 minutes. Shut off heat, cover and hold.
6. When ready to serve, remove from stock, cut strings and unroll. Cut into ¾-inch round discs.
Note: These particular bread dumplings are intended to be served with roasted meats and sauce or pan gravy. They are great for sopping up all that deliciousness.