- 3
onions, chopped
- 5-6
cloves of garlic, chopped, to taste
- 5-6
stalks of celery , chopped, to taste
- 1 stick
of margarine
- 2
packages of Long Grain and
Wild Rice
- 1/2 to 1
cup of English walnuts
- 1 cup of
fresh parsley
- 1 large
package of Herb Stuffing
- Dry
sherry to moisten
Saute the
onions, garlic and celery in margarine (P) until
soft. Set aside.
Cook 2
packages of Long Grain and
Wild Rice (original) according to package
directions. Set aside.
Chop 1/2 to
1 cup of English walnuts into small pieces.
Chop about
1 cup of fresh parsley - or more , according
to taste.
Place one
large package of Pepperidge Farm Herb
Stuffing in large bowl. Add the sauted
onions, garlic, and celery. Add Long Grain
and Wild Rice and walnuts. Add parsley. Mix well. Add
enough dry sherry to moisten . Loosely pack
stuffing into turkey cavity. Any extra can
be placed in foil and cooked with the
turkey.
Note: if
you like mushrooms, you can saute them with
the onions and add to the stuffing. |
