Craig Claiborne

Brazil-Nut Stuffing

Preparation info
  • Enough for a

    12 pound

    turkey
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 16 slices of white bread
  • 2 cups Brazil nuts
  • ¾ cup

Method

  1. Tear two slices of the bread and drop the pieces into the container of an electric blender. Cover and blend on high speed for six seconds. Empty into a bowl. Repeat with remaining bread.

  2. Grate the Brazil nuts in the blender, one cup at a time. Empty the nuts into the bowl with the bread crumbs.

  3. Place the remaining ingredients in the