Old World Walnut Stuffing

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.

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 12

Calories: 1214.1

Dietary: Gluten-free

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

1 cup Butter or margarine
4 md Celery ribs; chopped
4 md Onions; chopped
6 sl Rye bread; in 1/2" cubes
6 sl Pumpernickel bread
8 oz Walnuts; chopped & toasted
1/2 cup Chopped fresh parsley
1 1/2 ts Salt
1 1/2 ts Dried thyme leaves
1/2 ts Freshly ground black pepper
2 lg Eggs
1/2 cup Water

Directions

1
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.
2
Cut rye and pumpernickel bread into 1/2-inch cubes.
3
In a 10-inch skillet, melt butter over medium heat.
4
Add chopped celery and onions to the skillet. Cook for about 10 minutes, stirring occasionally, until vegetables are tender.
5
In a large bowl, combine the sauted vegetables, bread cubes, cooled toasted walnuts, parsley, salt, thyme, and pepper. Toss well to mix.
6
In a small bowl, beat together eggs and water until blended.
7
Pour the egg mixture over the bread mixture and toss gently to coat evenly.
8
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.

Keywords: stuffing, walnut, rye bread, pumpernickel, celery, onion, thyme, parsley, holiday, thanksgiving, christmas, side dish, vegetarian, toasted nuts, herbs, bread cubes, old world, classic, rich, savory

Read it online: https://www.chefs-mate.com/recipe/old-world-walnut-stuffing/