| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | English | 1 | servings | |
INGREDIENTS
| 3 | Onions; chopped | |
| 5 | Cloves of garlic; chopped, or more according to taste, up to 6 | |
| 5 | Stalks of celery ; chopped, or more according to taste, up to 6 | |
| 1 | Stick of margarine | |
| 2 | pk | Rice A Roni Long Grain and Wild Rice; (original) |
| 1/2 | c | English walnuts; chop into small pieces, (up to 1) |
| 1 | c | Fresh parsley – or more ; according to taste |
| 1 | pk | (large) Pepperidge Farm Herb Stuffing |
INSTRUCTIONS
Saute the onions, garlic and celery in margarine until soft. Set aside. Cook 2 packages of Rice A Roni Long Grain and Wild Rice (original) according to package directions. Set aside. Chop 1/2 to 1 cup of English walnuts into small pieces. Chop about 1 cup of fresh parsley - or more , according to taste. Place one large package of Pepperidge Farm Herb Stuffing in large bowl. Add the sauted onions, garlic, and celery. Add Rice and walnuts. Add parsley. Mix well. Add enough dry sherry to moisten . Loosely pack stuffing into turkey cavity. Any extra can be placed in foil and cooked with the turkey. Note: if you like mushrooms, you can saute them with the onions and add to the stuffing. Posted to JEWISH-FOOD digest by "Minelle & Joe Paloff" <mpaloff@1starnet.com> on Nov 24, 1998, converted by MM_Buster v2.0l.
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