Stuffing ring
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Stuffing ring
  Stuffing    Canadian  
Last updated 6/12/2012 12:56:24 AM. Recipe ID 18578. Report a problem with this recipe.
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      Title: Stuffing ring
 Categories: Preserving, Canadian, Stuffing
      Yield: 8 Servings
      2 tb Vegetable oil
      1 c  Onion; chopped
      1 c  Celery; chopped
    3/4 c  Bread cubes; toasted
    2/3 c  Walnuts; chopped
    1/3 c  Raisins
  1 1/2 c  Flour, all purpose
      2 tb Brown sugar; packed
      1 tb Baking powder
    3/4 ts -Salt
    3/4 ts Thyme, dried
    3/4 ts Oregano, dried
    1/4 ts Savory, dried
      1 c  Milk
      1    Egg
  "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 minutes.
  SERVES: 8 SOURCE: Canadian Living, Oct 1993 posted by Anne MacLellan

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Recipe ID 18578 (Apr 03, 2005)

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