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