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Celery, Apple And Walnut Stuffing

2 cups yellow onions, diced
4 apples, diced
2 cloves garlic, minced
2 cups celery, diced
1 tablespoon fresh thyme, chopped, or 1/4 teaspoon dried thyme
5 tablespoons unsalted butter
Turkey heart, liver and gizzard, trimmed
2 cups chicken or turkey stock
10 cups fresh white bread crumbs
1 1/2 cups walnut meats, lightly toasted and chopped
4 tablespoons chopped parsley
2 tablespoons chopped sage
Coarse salt and freshly ground pepper to taste


Soften the onions and the apples with the garlic, celery and thyme in four tablespoons butter. In a separate pan, brown the giblets in the remaining tablespoon butter. Remove the liver and add the stock. Simmer over low heat for 45 minutes, or until the heart and gizzard are tender. Reserve the cooking liquid. Dice the heart, gizzard and liver and set aside. Place the bread crumbs in a large bowl. Add the onion-celery mixture and the giblets. Add the walnuts, parsley and sage and add enough stock to moisten the stuffing. Season to taste with salt and pepper.

Source: cooking.nytimes.com