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