1 c Butter or margarine

4 md Celery ribs; chopped

4 md Onions; chopped

6 sl Rye bread; in 1/2" cubes

6 sl Pumpernickel bread

-cut into 1/2" cubes 8 oz Walnuts; chopped & toasted

-(see note) 1/2 c Chopped fresh parsley

1 1/2 ts Salt

1 1/2 ts Dried thyme leaves

1/2 ts Freshly ground black pepper

2 lg Eggs

In 10" skillet over medium heat, melt butter; add celery and onions; cook about 10 minutes, stirring occasionally until tender. In large bowl combine vegetables with rye and pumpernickel bread cubes, walnuts, parsley, salt, thyme and pepper; toss well to mix. In small bowl, beat together eggs and 1/2 cup water; toss with stuffing. Place lightly into neck and body

cavities, Makes about 14 cups, enough to stuff 12 to 14 pound turkey. Note:To toast walnuts: In dry small skillet over very low heat, toast walnuts 3 to 5 minutes, stirring frequently until golden brown. Cool before adding to stuffing.