Stuffing Ring

Photo: flickr user lovely lemur

Ingredients

2 tablespoons Vegetable oil

1 cup Onion, chopped

1 cup Celery, chopped

cup Bread cubes, toasted

cup Walnuts, chopped

cup Raisins

cup Flour, all purpose

2 tablespoons Brown sugar, packed

1 tablespoon Baking powder

teaspoon -Salt

teaspoon Thyme, dried

teaspoon Oregano, dried

teaspoon Savory, dried

1 cup Milk

1 Egg

Preparation

"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