Stuffing ring

8 servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
1 cup Onion; chopped
1 cup Celery; chopped
¾ cup Bread cubes; toasted
⅔ cup Walnuts; chopped
⅓ cup Raisins
1½ cup Flour, all purpose
2 tablespoons Brown sugar; packed
1 tablespoon Baking powder Salt
¾ teaspoon Thyme, dried
¾ teaspoon Oregano, dried
¼ teaspoon Savory, dried
1 cup Milk
1 Egg

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 ½ 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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