|Prep time: 1 hour||Cooking time: 30 minutes||Total time: 1 1/2 hours|
A European variation on stuffing - this is an old Viennese recipe made with day-old bread.
Cut bread into cubes.
Heat butter in a skillet and add the finely diced onion. Cook until soft and translucent. Add the parsley at the end, then turn off heat.
Meanwhile, combine the milk, eggs, salt, and nutmeg or pepper.
Combine the onion mixture with the bread cubes and stir. Then pour the milk mixture over top and stir again. Let stand 20-30 minutes.
To cook, bring a large pot of water to boil. Wet a clean cotton dish towel or large cloth napkin and grease with butter on one side. Form the dough into a log and wrap in the cloth (do not wrap tightly, as the dumpling needs room to expand). Tie the ends with a string. Put the log in salted boiling water and cook for 30-40 minutes, turning once or twice. Remove from boiling water and untie.
To serve, arrange on a serving plate and cut into 1 inch slices.