230 gr butter 4 celery ribs 4 onions 6 slices rye bread 6 slices pumpernickel bread 120 gr walnuts 14 gr parsley 4 gr salt 3 gr thyme leaves 1 gr black pepper 2 eggs 10 skillet over heat 120 ml water
Instructions
cavities, Makes about 14 cups, enough to stuff dozen 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.