Old world walnut stuffing
12 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | cup | Butter or margarine |
4 | mediums | Celery ribs; chopped |
4 | mediums | Onions; chopped |
6 | slices | Rye bread; in 1/2\" cubes |
6 | slices | Pumpernickel bread cut into 1/2\" cubes |
8 | ounces | Walnuts; chopped & toasted (see note) |
½ | cup | Chopped fresh parsley |
1½ | teaspoon | Salt |
1½ | teaspoon | Dried thyme leaves |
½ | teaspoon | Freshly ground black pepper |
2 | larges | Eggs |
Directions
In 10" skillet over medium heat, melt butter; add celery and onions; cook about 10 minutes, stirring occasionally until tender. In large bowl combine vegetables with rye and pumpernickel bread cubes, walnuts, parsley, salt, thyme and pepper; toss well to mix. In small bowl, beat together eggs and ½ cup water; toss with stuffing. Place lightly into neck and body cavities, Makes about 14 cups, enough to stuff 12 to 14 pound turkey. Note:To toast walnuts: In dry small skillet over very low heat, toast walnuts 3 to 5 minutes, stirring frequently until golden brown. Cool before adding to stuffing.
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