Reviews Add Rating & Review 694 Ratings 5 star values: 278 4 star values: 209 3 star values: 147 2 star values: 49 1 star values: 11
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Gallery Mushroom and Walnut Stuffing Recipe Summary prep: 30 mins total: 1 hr Servings: 8
Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil, plus more for baking dish 2 large yellow onions, diced small 3 celery stalks, diced medium (about 2 cups) Coarse salt and ground pepper 10 ounces cremini or button mushrooms, diced small 2 tablespoons fresh sage leaves, finely chopped 1/2 cup dry white wine, such as Sauvignon Blanc 1 cup toasted walnuts, roughly chopped 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups) and left uncovered overnight or toasted 1 to 1 1/2 cups low-sodium or homemade chicken or turkey broth 2 large eggs, lightly beaten
Gallery Mushroom and Walnut Stuffing
Recipe Summary prep: 30 mins total: 1 hr Servings: 8
Gallery
Mushroom and Walnut Stuffing
Mushroom and Walnut Stuffing
Mushroom and Walnut Stuffing
Recipe Summary prep: 30 mins total: 1 hr Servings: 8
Recipe Summary
prep: 30 mins total: 1 hr
Servings: 8
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Servings: 8
8
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for baking dish 2 large yellow onions, diced small 3 celery stalks, diced medium (about 2 cups) Coarse salt and ground pepper 10 ounces cremini or button mushrooms, diced small 2 tablespoons fresh sage leaves, finely chopped 1/2 cup dry white wine, such as Sauvignon Blanc 1 cup toasted walnuts, roughly chopped 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups) and left uncovered overnight or toasted 1 to 1 1/2 cups low-sodium or homemade chicken or turkey broth 2 large eggs, lightly beaten
Directions
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.
Reviews
Add Rating & Review 694 Ratings 5 star values: 278 4 star values: 209 3 star values: 147 2 star values: 49 1 star values: 11
Reviews
Add Rating & Review 694 Ratings 5 star values: 278 4 star values: 209 3 star values: 147 2 star values: 49 1 star values: 11
Add Rating & Review
694 Ratings 5 star values: 278 4 star values: 209 3 star values: 147 2 star values: 49 1 star values: 11
694 Ratings 5 star values: 278 4 star values: 209 3 star values: 147 2 star values: 49 1 star values: 11
694 Ratings 5 star values: 278 4 star values: 209 3 star values: 147 2 star values: 49 1 star values: 11
5 star values: 278 4 star values: 209 3 star values: 147 2 star values: 49 1 star values: 11
All Reviews for Mushroom and Walnut Stuffing
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mushroom and Walnut Stuffing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
