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WALNUT SAGE STUFFING For Turkey

The best part of holiday feasting is the stuffing...so why not enjoy it anytime, whether you are cooking a whole bird or not? Stuffing makes a delicious side dish for a family gathering or a dinner for two!
Marion Cunningham's Walnut Sage Stuffing is a savory mixture of onions, celery, bread pieces, crunchy walnuts, sage and parsley, drenched in butter and broth and then baked in a casserole dish. This fool-proof recipe can accompany roasted turkey or chicken pieces when whole turkeys have left the store!

• 1/4 lb. butter
• 1 1/2 cups finely chopped onions
• 1 1/2 cups finely chopped celery
• 9 cups bread, dried and broken into small pieces
• 2 cups coarsely chopped California walnuts
• 3 tbsp. finely chopped fresh sage (most supermarkets carry fresh sage, but you can always use dried sage crumbled. Start with 2 tbsp. dried sage and put a chunk into a small skillet and cook it a minute or two and then taste and add more until it gives the stuffing good flavor.)
• 1/2 cup finely chopped parsley
• 1 tsp. salt (taste after adding and if it is bland add more to taste)
• 1 tsp. freshly ground pepper
• 1 to 2 cups turkey or chicken broth or water (enough to make the mixture moist, but not soggy)

 
Preheat the oven to 325°F.
 
Put 2 tbsp. of the butter in a skillet over medium heat.
Add the onions and celery and cook, stirring often, until the vegetables are soft, but not browned.

In a large bowl place the bread, walnuts, sage, parsley, salt and pepper.
Add the onion mixture and the remaining melted butter and toss well to mix.
Slowly add the broth or water, a little at a time, tossing the mixture.
Add only enough liquid to moisten; too much will make the stuffing sodden.
 
To test the stuffing to see if the moisture and seasonings are correct, melt a little butter in a skillet, add a rounded tablespoon of the stuffing and stir until lightly golden. Taste, and if livelier flavor is needed, add more sage, onion, salt and/or pepper.
 
Transfer the stuffing into a casserole dish approximately 2 1/2-qt. capacity.
Cover the dish with foil, and bake for 45 minutes to an hour.


Recipe provided courtesy of Marion Cunningham for the Walnut Marketing Board.