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Wine Stuffing For Turkey

Canadian.Recipes's picture
  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
  Salt 1 Tablespoon
  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).

Recipe Summary

Side Dish

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