The Recipe

Mushroom and Walnut Stuffing

Name: Mushroom and Walnut Stuffing
Prep time: 30 min
Total time: 1 h
Yield: servings:8
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

COOK TIME : a few secondsPREP TIME : 30 minutes

From Martha Stewart

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Ingredients

DESCRIPTION

Make this stuffing for our Roast Turkey with Rosemary and Lemon. Pan-fry leftover stuffing and serve with eggs for a post-holiday brunch.

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

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NUTRITION