Old World Walnut Stuffing
Yield
14 cupsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine |
|
| 4 | medium |
celery stalks
chopped |
*
|
| 4 | medium |
onions
chopped |
|
| 6 | slices |
rye bread
in 1/2 inch cubes |
|
| 6 | slices |
pumpernickel bread
cut into 1/2 inch cubes |
* |
| 8 | ounces |
walnuts
toasted,* chopped |
|
| ½ | cup |
parsley leaves
fresh, chopped |
|
| 1 ½ | teaspoons |
salt
|
|
| 1 ½ | teaspoons |
thyme
dried |
*
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 2 | large |
eggs
large |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine |
|
| 4 | medium |
celery stalks
chopped |
*
|
| 4 | medium |
onions
chopped |
|
| 6 | slices |
rye bread
in 1/2 inch cubes |
|
| 6 | slices |
pumpernickel bread
cut into 1/2 inch cubes |
* |
| 231.2 | ml/g |
walnuts
toasted,* chopped |
|
| 118 | ml |
parsley leaves
fresh, chopped |
|
| 7.5 | ml |
salt
|
|
| 7.5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 2 | large |
eggs
large |
|
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.
