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Title: Stuffing Ring
Categories: Preserve
Yield: 8 Servings
| 2 | tb | Vegetable oil |
| 1 | c | Onion; chopped |
| 1 | c | Celery; chopped |
| 3/4 | c | Bread cubes; toasted |
| 2/3 | c | Walnuts; chopped |
| 1/3 | c | Raisins |
| 1 1/2 | c | Flour, all purpose |
| 2 | tb | Brown sugar; packed |
| 1 | tb | Baking powder |
| 3/4 | ts | -Salt |
| 3/4 | ts | Thyme, dried |
| 3/4 | ts | Oregano, dried |
| 1/4 | ts | Savory, dried |
| 1 | c | Milk |
| 1 | Egg |
"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 1/2 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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