Oppenneer-Style Stuffing

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Oppenneer-Style Stuffing

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Published prior to 2008

Says Betsy Oppenneer, "My husband is a Midwesterner who was raised on an herbed stuffing inside the turkey. I am a Southerner who was raised with cornbread dressing inside the bird. After many years of trying different ideas, styles and recipes, this is what we finally devised. We both like it, and it keeps a little of our families' traditions."

8 cups diced bread cubes (half herb bread, half cornbread or any breads you like)
1 cup walnuts, coarsely chopped
1 cup celery, coarsely chopped
1 cup onion, coarsely chopped
1/2 cup fresh parsley, finely chopped
1/2 cup (1 stick) butter, melted
1/2 teaspoon celery seed
1/2 teaspoon garlic salt
1 teaspoon poultry seasoning
1/2 teaspoon cracked black pepper
1 egg, lightly beaten
1 to 2 cups turkey stock (approx.)

Find recipes for each on our site by searching "Cranberry Cornmeal Bread/Stuffing" and Monika's Bread".

Preheat oven to 375°F. Spread bread cubes on a baking sheet. Bake 15 minutes, or until lightly toasted. Cool.

In a large bowl, combine walnuts, celery, onion, parsley, butter, celery seed, garlic salt, poultry seasoning, pepper and egg. Toss to mix. Add enough turkey stock so the mixture holds together when lightly squeezed.

Shape mixture into palm-sized balls. Place on a baking sheet and bake 20 minutes, until crisp and lightly browned. Cool. Use cooled balls to stuff an 18-pound turkey. Extra stuffing balls can be reheated to serve alongside the turkey.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 1, November 1991 issue.