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