Best Celery Walnut Stuffing Recipes

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CELERY, APPLE AND WALNUT STUFFING



Celery, Apple And Walnut Stuffing image

Provided by Moira Hodgson

Categories     side dish

Time 20m

Yield enough stuffing for a 12-pound turkey

Number Of Ingredients 13

2 cups yellow onions, diced
4 apples, diced
2 cloves garlic, minced
2 cups celery, diced
1 tablespoon fresh thyme, chopped, or 1/4 teaspoon dried thyme
5 tablespoons unsalted butter
Turkey heart, liver and gizzard, trimmed
2 cups chicken or turkey stock
10 cups fresh white bread crumbs
1 1/2 cups walnut meats, lightly toasted and chopped
4 tablespoons chopped parsley
2 tablespoons chopped sage
Coarse salt and freshly ground pepper to taste

Steps:

  • Soften the onions and the apples with the garlic, celery and thyme in four tablespoons butter.
  • In a separate pan, brown the giblets in the remaining tablespoon butter. Remove the liver and add the stock. Simmer over low heat for 45 minutes, or until the heart and gizzard are tender. Reserve the cooking liquid. Dice the heart, gizzard and liver and set aside.
  • Place the bread crumbs in a large bowl. Add the onion-celery mixture and the giblets. Add the walnuts, parsley and sage and add enough stock to moisten the stuffing. Season to taste with salt and pepper.

CELERY WALNUT STUFFING



Celery Walnut Stuffing image

Make and share this Celery Walnut Stuffing recipe from Food.com.

Provided by Aroostook

Categories     Poultry

Time 12m

Yield 8 serving(s)

Number Of Ingredients 13

2 quarts stale bread, cubes
1 quart cornbread, crumbs
1 1/4 cups chicken stock
3 beaten eggs
1 cup butter or 1 cup margarine
1 cup chopped onion
1 cup chopped parsley
1 tablespoon salt
1/2 teaspoon sage (optional)
1/2 teaspoon pepper
2 cups chopped celery
1 1/2 cups chopped walnuts
1/2 cup chopped pimiento

Steps:

  • 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, sage pepper, celery, walnuts and pimiento.
  • Makes: enough for a 12 pound turkey.

TURKEY WITH PRUNE WALNUT AND CELERY STUFFING



Turkey With Prune Walnut and Celery Stuffing image

Provided by Moira Hodgson

Categories     dinner, roasts, main course

Time 3h30m

Yield 8 - 10 servings

Number Of Ingredients 24

Turkey neck and giblets
1 small onion, coarsely chopped
1 carrot, sliced
2 stalks celery, sliced
4 sprigs parsley
1 bay leaf
1 10- to 12-pound turkey
1/2 pound sweet Italian sausage, casing removed
4 slices white bread
3/4 cup milk
1/2 pound pitted prunes
1 cup dry red wine
2 tablespoons unsalted butter
1 tablespoon safflower or peanut oil
1 large onion, chopped
2 cloves garlic, minced
4 stalks celery, finely chopped
1 teaspoon dried thyme
Coarse salt and freshly ground pepper to taste
1/3 cup parsley, chopped
1 cup walnuts, chopped
2 tablespoons melted butter for basting
8 strips of bacon
1 cup red wine

Steps:

  • Preheat oven to 375 degrees. Combine the ingredients for the turkey broth and simmer for one hour. Strain and reserve the broth. Wipe the turkey inside and out with paper towels and set aside.
  • Saute the sausage meat over medium heat, separating it with a fork. Drain off the fat and put the sausage meat into a mixing bowl. Meanwhile, soak the bread and the milk in a small bowl. Simmer the prunes in the wine for 20 minutes, covered. Set aside.
  • With a paper towel, wipe out the frying pan in which you sauteed the sausage. Add the butter and oil and cook the onion, garlic and celery until soft. Sprinkle with thyme, salt and pepper and add to the sausage meat with the parsley and walnuts.
  • Drain the bread from the milk, squeeze it and add it to the sausage meat. Add the prunes with their cooking juices and mix thoroughly.
  • Season both cavities in the turkey with salt and pepper and fill with the stuffing. Truss with skewers or needle and thread. Tie legs together and tuck in wings. Place turkey breast-side-up in roasting pan. Brush generously with melted butter and place the bacon strips on top. Cover breast with foil.
  • Roast turkey two hours, basting every 30 minutes with pan drippings. Uncover and continue roasting for one to two hours longer, depending on size of turkey, until a thermometer inserted into the thickest part of the thigh registers 170 degrees.
  • Place turkey on a serving dish and cover loosely with foil. Pour the fat from the roasting pan. Add two cups turkey broth to the pan and bring to boil, scraping up any cooked particles. Add the wine and bring to boil, stirring. Reduce to one-and-a-half cups. Season with salt and pepper and serve separately in a warm sauce boat.

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