Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Mushroom and Walnut Stuffing 4.0 (694) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 22, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs Servings: 8 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 ½ cup dry white wine, such as Sauvignon Blanc 1 cup toasted walnuts, roughly chopped 1 loaf crusty white bread, cut into ¾-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. Print