Celery and Walnut Stuffing (Cordon Bleu)

This is a delicious stuffing, the recipe for which originated from the Cordon Bleu Cookery Course - a publication in 72 parts from 1968. Housed in a nifty blue box binder it's definitely worth checking the books out - even if it's just to admire the classic 60s photography.

2 qts bread cubes, dried
1 qt cornbread crumbs
1¼ cups chicken broth
3 eggs, beaten
1 cup butter
1 cup onion, chopped
1 cup parsley, chopped
1 Tbsp. sea salt
½ tsp. black pepper, freshly cracked
2 cups celery, chopped
1½ cups English walnuts, chopped
½ cup pimiento, chopped

Moisten bread cubes and cornbread crumbs with chicken bouillon or broth.  Add beaten eggs to bread.

Melt butter and simmer onion, chopped in it for 1 minute.

Add to bread mixture with parsley, sea salt, pepper, celery, English walnuts and pimiento. 

Makes enough for a 12 lb turkey.