SPECIAL STUFFING ALMONDINE

3/4 cup chopped unblanched almonds
1/2 cup finely chopped onion
1 cup thinly sliced celery
3/4 cup butter or margarine
2 1/2 quart soft day-old bread crumbs
3/4 tsp salt
1/2 tsp powdered sage
1/2 tsp celery seed
1/4 tsp pepper
1 (4-oz) can sliced mushrooms
1/2 cup rose or sauterne wine, or giblet stock (as needed)

TO TOAST THE ALMONDS:
Preheat oven to 400 degrees F.

Spread almonds in a shallow pan and roast about 6 minutes, stirring occasionally. Remove from oven and set aside.

TO PREPARE THE STUFFING:
Cook onion and celery gently in margarine about 5 minutes.

Pour onion mixture over bread crumbs. Add salt, sage, celery seed, pepper, mushrooms and toasted almonds.

Add wine or stock as needed. (Amount will vary according to moisture in bread, but stuffing should be only slightly moist.)

Makes enough stuffing for a 12-14 lb turkey. For smaller fowl, part of recipe may be baked in buttered casserole and reheated the next day.

Source: Newspaper Clipping