| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Poultry | 12 | Servings | |
INGREDIENTS
| 1 | c | Butter or margarine |
| 4 | Celery ribs, chopped | |
| 4 | Onions, chopped | |
| 6 | Rye bread, in 1/2" cubes | |
| 6 | Pumpernickel bread | |
| cut into 1/2" cubes | ||
| 8 | oz | Walnuts, chopped & toasted |
| see note | ||
| 1/2 | c | Chopped fresh parsley |
| 1 1/2 | t | Salt |
| 1 1/2 | t | Dried thyme leaves |
| 1/2 | t | Freshly ground black pepper |
| 2 | Eggs |
INSTRUCTIONS
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 1/2 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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Nutrition (calculated from recipe ingredients)
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Calories: 287
Calories From Fat: 245
Total Fat: 28.4g
Cholesterol: 33.3mg
Sodium: 425.6mg
Potassium: 169mg
Carbohydrates: 6.5g
Fiber: 2.1g
Sugar: 2.1g
Protein: 4.5g