Mushroom Stuffing with Walnuts

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Mushroom Stuffing with Walnuts

This mushroom stuffing with walnuts variation is a rich, earthy take on our vegetarian stuffing base recipe. Sautéed mushrooms add savory umami flavor, while toasted walnuts bring crunch and nuttiness. It’s hearty, wholesome, and the perfect complement to your holiday table.

Prep Time20

Cook Time1

Total Time1 20

Course: Side, Holiday Dish

Cuisine: American, Vegetarian

Servings:

Calories: 195kcal

Ingredients

1 lb sourdough bread, cut into ½” cubes
2-3 Tablespoons extra virgin olive oil
2-3 Tablespoons unsalted butter
1 large onion, diced ¼” (~2 cups)
3 celery, diced ¼” (~1 cup)
8 ounces - 1 pound finely mushrooms, chopped
4 cloves garlic, minced
1/4 cup chopped poultry herbs (rosemary, sage, thyme)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup toasted chopped walnuts
2 - 2 ½ cups low-sodium vegetable broth or stock
2 large eggs, whisked

Instructions

Preheat oven to 350°F. Spread bread cubes on a baking sheet and toast until dry and lightly golden, about 10-12 minutes.
In a large skillet (12”), heat oil and butter over medium heat. Add onions, celery, and mushrooms. Cook, stirring occasionally, until softened and mushrooms brown, about 8–10 minutes. Stir in garlic, then herbs, salt, and pepper; cook 1 more minute
Place toasted bread cubes in a large mixing bowl. Add sautéed vegetables and mushrooms and toasted walnuts. Gently toss to combine.
Whisk together 2 cups of broth and eggs. Pour evenly over bread mixture and stir until well coated. Mixture should feel moist but not soggy. Add more broth if needed.
Transfer stuffing to a greased 9x13-inch baking dish. Cover with foil and bake 30minutes. Remove foil and bake an additional 15–20 minutes until top is golden and slightly crisp. Enjoy

Nutrition