Old-world walnut stuffing

Yield: 12 Servings

Measure 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

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

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