How to Cook a Walnut and Mushroom Thanksgiving Stuffing

by P+K _

Yummy and healthy vegetarian stuffing that is easy to make!! One more thing to be thankful for ;)

Supplies

  • 2 Tablespoons Olive Oil plus some for baking dish
  • 2 Yellow onions, chopped
  • 1 Cup 3 stalks celery, chopped
  • 1 Salt ad pepper to season
  • 5 Ounces Bella mushrooms, chopped
  • 5 Ounces Portobello mushrooms, chopped
  • 2 Tablespoons Sage, chopped
  • ½ Cups Dry white wine
  • 6 Cups Dried bread cut into 1/2 in pieces
  • 1 Cup Walnuts, chopped
  • 1 ¼ Cups Vegetable Broth
  • 2 Eggs, beaten
  • Instructions

    Step 1

    Chop onion and celery. Tip: cut celery into 3-4 long pieces, then chop... much easier!

    Step 2

    Cook 1 tablespoon olive oil, celery, and onion on medium/high heat until translucent. About 5-7 minutes

    Step 3

    Set aside onion mixture in bowl

    Step 4

    Chop 5 oz. of bella and portobello mushrooms and 2 tablespoons sage.

    Step 5

    Combine mushrooms, chopped sage, 1 tablespoon olive oil, and salt and pepper over medium/high heat until browned, about 5 minutes.

    Step 6

    Add 1/2 cup wine and cook until almost evaporated. About 5 minutes.

    Step 7

    Cut bread into 3/4 to 1 inch pieces. Toast or leave out overnight. Or buy pre-cut and toasted!

    Step 8

    Chop walnuts

    Step 9

    Combine mushroom mixture, onion mixture, bread, and walnuts in bowl

    Step 10

    Move to oiled baking dish and combine vegetable broth. Make sure not to add too much. Bread should not be soggy.

    Step 11

    Beat eggs

    Step 12

    Combined eggs into stuffing mixture. Mix well.

    Step 13

    Cook uncovered at 400 degrees for 30-35 minutes or until golden brown.

    Step 14

    Remove from oven and let sit for 5 minutes before moving to serving dish.

    Step 15

    Place in serving dish and garnish with sage if desired. Serve and enjoy!!