Wine Stuffing For Turkey
|Bread cubes||3 Quart|
|Chopped blanched almonds||2 Cup (32 tbs)|
|Diced celery||4 Cup (64 tbs)|
|Chopped celery leaves||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Finely chopped green onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Eggs||3 , slightly beaten|
|Cracked black pepper||1⁄4 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground mace||1⁄2 Teaspoon|
|Dry red wine||1⁄2 Cup (8 tbs)|
Combine the bread cubes, almonds, celery, and celery leaves; toss lightly until well mixed.
Heat the butter in a skillet.
Add the green onion and garlic and cook, stirring occasionally, until lightly browned.
Add contents of skillet to bread mixture.
Combine the eggs, salt, pepper, nutmeg, and mace.
Pour egg mixture and wine over bread cubes; toss lightly to mix thoroughly.
Lightly spoon into body and neck cavities of turkey (do not pack).