Stuffing Ring

Course : Vegetables
Serves: 8
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2 tablespoons Vegetable oil
1 Cup Onion -- chopped
1 Cup Celery -- chopped
3/4 Cup Bread cubes -- toasted
2/3 Cup Walnuts -- chopped
1/3 Cup Raisins
1 1/2 Cup Flour, all purpose
2 tablespoons Brown sugar -- packed
1 tablespoons Baking powder
3/4 teaspoon -Salt
3/4 teaspoon Thyme, dried
3/4 teaspoon Oregano, dried
1/4 teaspoon Savory, dried
1 Cup Milk
1 large Egg

Preparation / Directions:

"For something little different or for something to go with a Barbequed turkey - which is best cooked unstuffed - here's a savory quick bread to ring brussel sprouts." In skillet, heat 1 tbsp oil over medium heat, cook onion and celery, stirring for 5 minutes or until softened. Stir in bread crumbs 1/2 cup of the walnuts and raisins; set aside. In a bowl, combine flour, sugar, baking powder, salt, thyme, oregano and savory. Beat milk, egg and remaining oil; stir into dry ingredients. stir in bread mixture. Spoon into well greased 9" (3 L) ring mould; top with remaining walnuts. Bake in 400f oven for 30 to 35 minutes or until golden. (Ring can be set aside for up to 8 hours; reheat in foil in 325F oven for 10 to 15 minutes.) VARIATION: Stuffin' Muffins Follow recipe for ring but bake in 12 large well greased muffin cups for 25 minu

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