Thanksgiving

It's a little early to be planning Thanksgiving I suppose, but I'm gathering together a few of my favorites and thought I'd share this stuffing recipe I made last year-soo good!.  What are you all making this year?  Any favorite recipes you'd like to share?  Feel free to post.
Give Thanks! 
Aloha!

English Walnut Sage Stuffing

Published November 17, 2009

Makes 8 cups

Ingredients

• 1 cup unsalted butter (2 sticks)
• 1 cup finely chopped celery with leaves
• 1 cup chopped shallots
• 8 cups plain dry cubed stuffing or toasted bread cubes
• 2 cups chopped toasted walnuts (see note)
• 2 teaspoons dried sage
• Ground nutmeg
• Cayenne pepper
• Salt and freshly ground black pepper
• Madeira or sherry

Instructions

Melt the butter in a large saucepan or Dutch oven over low heat. Add the celery with leaves and the shallots. Cook until shallots are softened.
Add the bread, walnuts and sage. Add nutmeg, cayenne, salt and pepper to taste. Blend the mixture well and moisten it with a little Madeira or sherry. Stuff turkey (see Fit for Dinner on Page FD6) or bake in separate pan.
Note: To toast nuts, spread on a baking sheet and bake in 350-degree oven for 5 to 8 minutes or until they start to brown.