CELERY WALNUT STUFFING
Source of Recipe
Aunt Saunny
2 quarts stale bread cubes or the bags that you can buy at the store..
1 quart cornbread crumbs
1-1/4 cups chicken bouillon or stock
3 beaten eggs
1 cup butter or margarine
1 cup chopped onion
1 cup chopped parsley
1 Tablespoon salt
1/2 teaspoon pepper
2 cups chopped celery
1-1/2 cups chopped English walnuts
1/2 cup chopped pimiento
1 can cream of mushroom soup
2 tsp sage or poultry seasoning
Moisten bread cubes and cornbread crumbs with chicken bouillon or
stock. Add beaten eggs and mushroom soup and sage to bread mixture.
Melt butter or margarine and simmer chopped onion in it for 1 minute.
Add to bread mixture with parsley, salt, pepper, celery, English
walnuts and pimiento.
Makes: enough for a 12 pound turkey.
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