This is a stuffing that has a bit more flavour. Just remember that if you're going to cook your stuffing in a turkey cavity you will need to check the stuffing's temperature too.

Ingredients

1 cup butter, melted
1/2 cup Dijon-style prepared mustard
2 cups chopped onion
1 1/2 cups chopped celery
1 (8 ounce) can water chestnuts (optional)
1 cup chopped walnuts
1/4 cup chopped parsley
1 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
6 cups dried bread crumbs (1/2 a loaf of bread)
1 (14.5 ounce) can chicken broth (you can use turkey drippings instead if it's made separate from the turkey)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In large saucepan combine butter and mustard. Stir in onions and celery; cook until tender. Add water chestnuts, walnuts, parsley, poultry seasoning and pepper.
3. Toss with bread crumbs and drizzle with chicken broth.
4. Place stuffing in two 3 quart casserole dishes and bake for 30 minutes or stuff into raw Turkey cavity and bake along with the turkey (stuffing should reach 165F or 74C)