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Lithuanian Stuffing for Poultry

A Lithuanian poultry stuffing made with milk cracker crumbs, stock, herbs, eggs, butter, and spices.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Lithuanian Stuffing for Poultry

Oven350 degrees
Time40-50 minutes

Ingredients

Directions

Prepare

  1. Combine all ingredients, mixing thoroughly.

  2. Pour into a 13 x 9 inch baking dish.

Bake

  1. Place the baking dish into a larger dish with boiling water at the bottom.

  2. Bake at 350 degrees for 40-50 minutes or until center is cooked.

Nutrition, whole recipe (rough)

452Calories
17 gProtein
27 gFat
36 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cracker5 saltine crackers (15g)66
Onion1 medium (110g)44
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Celery + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the stuffing and help it set into a firm, sliceable custard-like texture.
Milk cracker crumbs
Form the bulk of the stuffing and absorb liquid to give it body.
Melted butter
Adds richness and moisture and helps the top brown lightly.
Stock or hot water
Supplies moisture that the crumbs absorb, keeping the stuffing tender as it bakes.

The step that matters

Bake in a water bath. The boiling water under the dish moderates the heat around the baking dish, so the eggs set gently without curdling or drying out at the edges before the center is cooked.

Swap the onion

How well each one fits the dish's main ingredients (milk, celery, parsley, pepper, egg, butter):

  1. Carrotfits better
  2. Potatofits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against milk, celery, parsley, pepper, egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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