Brazil Nut Stuffing

16 Slices of White Bread

2 Cups Brazil Nuts

3/4 Cup Melted Butter (unsalted)

1/2 Cup Boiling Water

1 Cup Celery (large chops)

2 Medium Onions (large chops)

1 Tsp Thyme

2 Tsp Salt

1/2 Tsp Pepper

Tear bread slices 2 at a time into large strips and grind (Cuisinart) for 6 seconds until entire loaf is ground. Transfer to large bowl.

Grind brazil nuts 1 cup at a time. DO NOT make a paste, but it should be fine. Add to bowl with breadcrumbs.

Grind onion, celery, melted butter, boiling water, thyme, salt and pepper. Pour into breadcrumb mixture and mix lightly but thoroughly.

Cover with lid and do not stuff turkey until ready to cook. Do not over stuff turkey (i.e. pack it in). Extra stuffing can be cooked for 30-45 minutes at 350 with some chicken stock to moisten it.