Noodle Stuffing

Preparation info

  • Enough for a

    5 pound

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 ounces very fine egg noodles
  • 2 tablespoons butter
  • ¼ cup chopped parsley
  • ½ cup fine white bread crumbs
  • ¼ cup pine nuts
  • ¼ cup chopped fennel or celery
  • ½ teaspoon dried orégano
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper


    1. Cook the noodles in boiling salted water for about eight minutes. Do not overcook. Drain and rinse thoroughly with cold water.

    2. Toss the noodles lightly with the butter. Add remaining ingredients and mix lightly. Cool before using to stuff chicken.