Recipe By : My Great Recipes
Melt 1/4 cup butter in a large frying pan; add 1/2 cup coarsely Chopped walnuts. Stir over medium heat until toasted, about 3 minutes. Remove with slotted spoon, reserve. To pan add 1/4 cup more butter; in it cook 1 medium onion, finely chopped, and 1 stalk celery, thinly sliced, until soft. To 6 cups day-old French bread in a large bowl add sauteed vegetables, walnuts, 1/2 cup slivered dried apricots, 1/2 tsp each salt and dried tarragon, dash white pepper and 1/4 cup chopped parsley. Mix lightly. Gradually mix in 1/4 cup chicken broth, tossing just until bread is moistened. Stuff into turkey or chicken, or bake in a cassreole dish at 350 degrees until lightly browned on the top.
Makes about 8 cups.
Recipe featured in Bread Daily on 11/19/01.