| walnuts | 1 c |
| chicken broth | 2 c |
| mushrooms | 1/2 c |
| mild pork sausage | 1/4 lb |
| water | 1/2 c |
| butter | 3 T |
| yellow onion | 1/2 small |
| shallot | 1 clove |
| celery | 2 large stalks |
| bread cubes | 2 c |
| parsley | 1/2 t |
| whole sage | 1/2 t, rubbed |
| tarragon | 1/2 t |
| thyme | 1/2 t |
| basil | 1/4 t |
| marjoram | 1/4 t |
| rosemary | 1/4 t |
| bay leaf | 1 whole |
| juniper berries | 1/4 t or about 10 whole |
| salt | 1/2 t, to taste |
| black pepper | 1/2 t, to taste |
Slice the mushrooms and coarsely chop the walnuts. Add them to the chicken broth and simmer for 30 minutes. In a large skillet break up the sausage and cook it with the water over medium heat until the water has boiled off and the sausage is brown. Remove the sausage and allow the grease to drain. Melt the butter in the skillet, add the chopped onion, chopped shallot and sliced celery and saute them. Add the sausage and allow it to reheat. Crush the bay leaf and the juniper berries then add them, the remaining spices and the saute to the chicken broth. Mix well and then add the bread cubes. Simmer about 10 minutes and then bake the stuffing, either separately or in a bird.
Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 5–4.
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