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Stuffing & Dressing
Turkey
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Stuffing & Dressing

Kat's Walnut Stuffing

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 
 Salt & black pepper
1 1/2 ts Dried thyme leaves 
2 lg Eggs

 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.

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