Celery Walnut Stuffing

Heritage Recipe from

Tommie Autrey, North Fork Grange, California

Ingredients

2 quarts stale bread cubes

1 quart cornbread crumbs

1-1/4 cups chicken bouillon or stock

3 beaten eggs

1 cup butter or margarine

1 cup chopped onion

1 cup chopped parsley

1 Tablespoon salt

1/2 teaspoon pepper

2 cups chopped celery

1-1/2 cups chopped English walnuts

1/2 cup chopped pimiento

Moisten bread cubes and cornbread crumbs with chicken bouillon or stock. Add beaten eggs to bread.

Melt butter or margarine and simmer chopped onion in it for 1 minute.

Add to bread mixture with parsley, salt, pepper, celery, English walnuts and pimiento.

Makes: enough for a 12 pound turkey.

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