Yield: 12 Servings
|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||Dried thyme leaves|
|½ teaspoon||Freshly ground black pepper|
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini