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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini