Nut stuffing
About 2 cups or 6 servings, ⅓ cup each
| Butter or margarine | ¼ cup |
| Onion, finely chopped | ¼ cup |
| Celery (stalks and leaves), chopped | ¼ cup |
| Mushrooms, chopped | ¼ cup |
| Salt | 1 teaspoon |
| Thyme | ½ teaspoon |
| Poultry seasoning | ¼ teaspoon |
| Cayenne pepper | Dash |
| Garlic salt | Dash |
| Bread cubes or coarse, soft crumbs | 2 cups |
| Chicken or beef bouillon or meat broth | ½ cup |
| Nuts (pecans, cashews, almonds, filberts, or roasted peanuts), finely chopped | ¾ cup |
Preheat oven to 325° F. (slow).
Grease a 1-quart baking dish.
Melt fat in a heavy pan.
Add onion, celery, mushrooms, and seasonings.
Cook a few minutes until celery is tender but still crisp, stirring occasionally.
Add bread, bouillon or broth, and nuts. Mix lightly but well.
Put stuffing into baking dish. Bake 25 to 30 minutes, or until slightly browned.
Note: Stuffing may be used as a filling for chicken or breast of veal or lamb.
Calories per serving: About 200.
VARIATION
Chestnut stuffing.—Use blanched, chopped chestnuts in place of other nuts. About 140 calories per serving.