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MUSHROOM, WALNUT, and CURRANT STUFFING
2 c finely chopped onion
1 c finely chopped celery
1/2 unsalted butter (1 stick) plus 2 T if baking separately
1 1/2 lb mushrooms, chopped
1/2 c currants
3/4 t dried sage
3/4 t dried thyme
3/4 c finely chopped walnuts, toasted
10 slices homemade style white bread, cut in 1/2 inch cubes, toasted
1/2 c chicken broth if baking separately
Cook onion and celery in 1 stick of butter over moderately low heat
stirring occasionally until veggies are softened. Add mushrooms,
and cook until mushrooms are tender and all but about 1/3 c of
liquid is evaporated. Add currants, sage, thyme, and salt and
pepper to taste. Cook for 1 minute, stirring. Put in bowl, add
walnuts, toasted bread cubes, salt and pepper to taste. Combine
stuffing gently.
Let cool completely before stuffing 12-14 lb turkey.
To bake separately, follow instructions in previous recipe.
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Stuffing 01