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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | butter or margarine |
| 4 mittel | Celery ribs chopped |
| 4 mittel | onions chopped |
| 6 Scheibe | Rye bread; in 1/2" cubes |
| 6 Scheibe | Pumpernickel bread cut into 1/2" cubes |
| 8 x ca. 30 g | Walnuts; chopped & toasted (see note) |
| 1/2 Tasse | parsley fresh, chopped |
| 1 1/2 Teelöffel | salt |
| 1 1/2 Teelöffel | thyme leaves dried |
| 1/2 Teelöffel | black pepper freshly ground |
| 2 gross | eggs |
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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.
walnuts 3 to 5 minutes, stirring frequently until golden brown. Cool before adding to stuffing.
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