| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Poultry |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Butter or margarine |
| 4 |
md |
Celery ribs; chopped |
| 4 |
md |
Onions; chopped |
| 6 |
sl |
Rye bread; in 1/2" cubes |
| 6 |
sl |
Pumpernickel bread cut into 1/2" cubes |
| 8 |
oz |
Walnuts; chopped & toasted (see note) |
| 1/2 |
c |
Chopped fresh parsley |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Dried thyme leaves |
| 1/2 |
ts |
Freshly ground black pepper |
| 2 |
lg |
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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