1 tablespoon flour mixed with 1 tablespoon melted butter to make a roux
1/2 cup water
1 cup very finely diced bacon, cooked, drippings reserved
1 cup finely diced onion
1 cup finely diced celery
2 pounds chopped, day old rye rolls and onion rolls (use an equal amount)
2 to 3 cups water, milk or chicken broth
1 cup raisins
2 cups peeled and chopped Granny Smith apples
Place meat in roasting pan with drip tray. Season as desired with salt, pepper
Cook covered in 350 degrees F oven 25 minutes per pound. Meat should
reach 165 degrees F when checked with meat thermometer. Uncover meat during last
30 minutes of cooking time.
When meat is done, remove from pan and set aside and
keep warm. Remove drip tray.
Gradually add butter-flour mixture to the drippings in the pan. Add about 1/2
cup water and scrape any bits of meat from sides and bottom of pan to deglaze. Cook
over medium heat, stirring regularly, 5 to 7 minutes or until thickened. Gravy should
be medium to thin consistency. Add water to thin if needed.
While roast cooks, make dressing: To bacon and drippings add onions, celery,
salt and pepper and sauté until soft.
Put rolls in a large bowl and add bacon mixture. Stir to coat well. Add water,
milk or chicken broth to hold mixture together as needed. Mix with your hands. Stuffing
should be similar to that of a turkey stuffing. It should squeeze through your fingers
when it is the right consistency.
Press into 8-inch square cake pan that is 2 inches deep. Bake in 350 degree F
oven for 30 minutes.
Remove from oven; immediately add raisins and apples and stir to
Bake for an additional 15 minutes. If top of dressing becomes too dark, cover
pan with foil.
Reheating meat if necessary in microwave, serve meat with dressing that has been
topped with gravy.
Makes 6 to 8 servings.
Source: Mader's German Restaurant — Milwaukee, Wisconsin