Old World Walnut Stuffing
Description
This Old World Walnut Stuffing is a hearty, aromatic side dish that elevates any holiday table. By combining dark rye and pumpernickel breads, it offers a deeper, more robust flavor profile than traditional white bread stuffings. The addition of toasted walnuts provides a satisfying crunch and earthy richness, while fresh parsley and thyme infuse the mixture with bright, herbal notes. Sauted celery and onions form a savory base that mellow as they cook, creating a comforting texture. Perfect for stuffing a turkey or serving as a standalone side dish, this recipe brings a touch of European tradition to your meal. It is versatile enough for vegetarians and pairs beautifully with roasted meats or gravy.Ingredients
Directions
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Toast walnuts in a dry small skillet over very low heat for 3 to 5 minutes, stirring frequently until golden brown. Cool completely before using.
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Cut rye and pumpernickel bread into 1/2-inch cubes.
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In a 10-inch skillet, melt butter over medium heat.
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Add chopped celery and onions to the skillet. Cook for about 10 minutes, stirring occasionally, until vegetables are tender.
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In a large bowl, combine the sauted vegetables, bread cubes, cooled toasted walnuts, parsley, salt, thyme, and pepper. Toss well to mix.
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In a small bowl, beat together eggs and water until blended.
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Pour the egg mixture over the bread mixture and toss gently to coat evenly.
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Stuff the mixture lightly into the neck and body cavities of the turkey or transfer to a baking dish if cooking separately.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1214.1kcal
- % Daily Value *
- Total Fat 51.5g80%
- Saturated Fat 15.2g76%
- Cholesterol 0.0mg0%
- Sodium 2137.0mg90%
- Total Carbohydrate 155.3g52%
- Dietary Fiber 14.9g60%
- Sugars 17.6g
- Protein 28.3g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To toast walnuts: In a dry small skillet over very low heat, toast walnuts for 3 to 5 minutes, stirring frequently until golden brown. Cool before adding to stuffing to maintain texture.
This recipe makes about 14 cups, which is enough to stuff a 12 to 14 pound turkey. If stuffing a smaller bird, bake the extra stuffing in a greased baking dish at 350F (175C) for 30-40 minutes until heated through.
For best results, use day-old bread or toast fresh bread cubes in the oven at 300F for 10-15 minutes to dry them out slightly before mixing. This helps absorb the egg mixture without becoming mushy.
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