Buttery Walnut Stuffing
- Yield 10 cups
Try this stuffing at your next holiday gathering.
- 12 cups coarse dry bread crumbs
- 1 cup (2 sticks) butter or margarine
- 1 cup sliced celery
- 1 cup sliced fresh mushrooms
- 1 cup coarsely chopped onion
- 1 or 2 cup chicken broth
- 2 teaspoons thyme
- 1 teaspoon salt
- 1/2 teaspoon sage
- 1/4 teaspoon pepper
- 1 cup coarsely chopped walnuts
- Spread the bread crumbs in a baking pan. Toast at 350F for 20 minutes or until light brown, stirring once or twice. Heat the butter in a large skillet until melted. Saute the celery, mushrooms and onion in the butter just until tender. Stir in 1 cup broth, thyme, salt, sage and pepper. (Add 2 cups broth if you plan on baking the stuffing separately.)
- Pour the broth mixture over the bread crumbs in a bowl and toss until moistened. Stir in the walnuts. Stuff into the body cavity of a 12-pound turkey. To cook the stuffing separately, spoon the stuffing mixture into a 2-quart baking dish. Bake, covered, at 350F for 30 minutes; remove cover. Bake for 10 to 15 minutes longer or until light brown.
Recipe reprinted with permission from the Junior Welfare League’s Cooking by the Boot Straps (Junior Welfare League of Enid, Oklahoma, 2002).