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Old World Walnut Stuffing

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Recipe

 

Yield

14 cups

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 cup butter
or margarine
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4 medium celery stalks
chopped
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4 medium onions
chopped
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6 slices rye bread
in 1/2 inch cubes
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6 slices pumpernickel bread
cut into 1/2 inch cubes
*
8 ounces walnuts
toasted,* chopped
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½ cup parsley leaves
fresh, chopped
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1 ½ teaspoons salt
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1 ½ teaspoons thyme
dried
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½ teaspoon black pepper
freshly ground
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2 large eggs
large
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Ingredients

Amount Measure Ingredient Features
237 ml butter
or margarine
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4 medium celery stalks
chopped
* Camera
4 medium onions
chopped
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6 slices rye bread
in 1/2 inch cubes
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6 slices pumpernickel bread
cut into 1/2 inch cubes
*
231.2 ml/g walnuts
toasted,* chopped
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118 ml parsley leaves
fresh, chopped
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7.5 ml salt
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7.5 ml thyme
dried
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2.5 ml black pepper
freshly ground
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2 large eggs
large
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Directions

*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.

In 10 inch 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 enough to stuff 12 to 14 pound turkey.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 280g (9.9 oz)
Amount per Serving
Calories 79877% from fat
 % Daily Value *
Total Fat 68g 105%
Saturated Fat 31g 157%
Trans Fat 0g
Cholesterol 228mg 76%
Sodium 1572mg 66%
Total Carbohydrate 12g 12%
Dietary Fiber 7g 28%
Sugars g
Protein 33g
Vitamin A 44% Vitamin C 31%
Calcium 12% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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