Stuffing Ring
By: Anonymous
Published: Saturday, February 13, 2010 - 10:50pm

Ingredients




2 tablespoons Vegetable oil
1 cup Onion, chopped
1 cup Celery, chopped
cup Bread cubes, toasted
cup Walnuts, chopped
cup Raisins
cup Flour, all purpose
2 tablespoons Brown sugar, packed
1 tablespoon Baking powder
teaspoon -Salt
teaspoon Thyme, dried
teaspoon Oregano, dried
teaspoon Savory, dried
1 cup Milk
1 Egg

Preparation

1 "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." 2 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. 3 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) 4 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.) 5 VARIATION: Stuffin' Muffins Follow recipe for ring but bake in 12 large well greased muffin cups for 25 minutes. 6 SERVES: 8