Brazil-Nut Stuffing

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Preparation info

  • Enough for a

    12 pound

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 16 slices of white bread
  • 2 cups Brazil nuts
  • ¾ cup melted butter
  • ½ cup boiling water
  • 1 cup coarsely cut celery
  • 2 medium onions, quartered
  • 1 teaspoon dried thyme
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper


  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 container of the blender, cover, and blend on high speed for ten seconds, or until the mixture is blended to a paste. Pour into the bread-crumb mixture and toss until well mixed.

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