Ingredients
- 10 skillet over heat
- 4 celery ribs
- 4 onions
- 2 eggs
- 1 c butter
- 1/2 cup water
- 8 oz walnuts
- 1/2 c parsley (chopped fresh)
- 1 1/2 ts salt
- 1 1/2 ts thyme leaves (dried)
- 1/2 ts black pepper (freshly ground)
- 6 slices rye bread (sliced)
- 6 slices pumpernickel bread (sliced)
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.
![Beef Soup With Liver Balls[dumplings]](https://americanrecipes.eu/images/recipe-images/1f1eb641e710d81328ac09a92df747fc-thumb.jpg "Beef Soup With Liver Balls[dumplings]")