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Celery Walnut Stuffing

Heritage Recipe from

Tommie Autrey, North Fork Grange, California

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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