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.