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Ingredients
| olive oil: 2 Tbl |
| onions: 2 (small dice) |
| celery: 3 stalks (medium dice) |
| salt: 1 dash (TT) |
| black pepper: 1 dash (TT) |
| crimini mushrooms: 10 oz (small dice) |
| fresh sage (chopped): 1/4 cup (finely) |
| sauvignon blanc wine: 1/2 cup |
| walnuts (chopped): 1 cup (toased) |
| white bread: 20 oz (crusty) |
| chicken broth: 1 1/2 cups |
| eggs: 2 (lightly beaten) |
Mushroom and Walnut Stuffing
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
- In a large skillet, heat 1 tablespoon oil over medium-high. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 5 to 7 minutes; transfer to a large bowl. Add 1 tablespoon oil, mushrooms, and sage to skillet; season with salt and pepper and cook, stirring often, until mushrooms are browned, 5 minutes. Add wine and cook, stirring and scraping up any browned bits with a wooden spoon, until wine is almost evaporated. Transfer to bowl with vegetables; add walnuts, bread, and enough broth to moisten (stuffing should feel moist but not soggy). Season with salt and pepper and toss to combine.
- Add eggs to bread mixture and toss well to combine. Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a lightly oiled 2-quart baking dish. (To store, cover and refrigerate, up to 1 day.) Preheat oven to 400 degrees, with rack in upper third. Bake, uncovered, until golden brown on top, 30 minutes.