Mushroom And Walnut Stuffing Recipes

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SERIOUSLY GOOD MUSHROOM STUFFING



Seriously Good Mushroom Stuffing image

Loaded with fresh mushrooms, onions, sage, and thyme this homemade mushroom stuffing is deeply flavorful and absolutely delicious. The stuffing is savory and soft in the middle, and perfectly crisp on top. We keep this stuffing vegan and use a rich vegetable broth. We find the stuffing is absolutely delicious this way, but if you prefer, you can use chicken or turkey broth as a substitute. Butter can also be substituted for the olive oil and you can add eggs, which will provide a slightly more dense, custardy texture. See our article above and the notes section below for more about eggs in stuffing.

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 1h20m

Yield Makes 8 to 10 servings

Number Of Ingredients 13

1 large bakery-style rustic bread loaf, like French bread or sourdough (14 to 16 ounces)
6 tablespoons (90 ml) olive oil
1 pound (450 grams) white button, cremini, shiitake, or wild mushrooms (or a mixture)
2 cups diced yellow onion (1 large onion)
1 1/2 cups diced celery (3 large celery stalks)
1 tablespoon minced garlic (3 cloves)
2 tablespoons finely minced fresh sage or 2 teaspoons dried sage
1 tablespoon finely minced fresh thyme leaves or 3/4 teaspoon dried thyme
1 tablespoon pure maple syrup, see note
2 to 3 cups (470 ml to 700 ml) rich vegetable broth or use chicken or turkey broth
1/4 cup fresh chopped parsley or 1 1/2 tablespoons dried parsley
3/4 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper

Steps:

  • Heat the oven to 350 degrees Fahrenheit (176° C).
  • Cut bread into 1-inch cubes, spread out onto a large rimmed baking sheet, and bake, stirring every so often, until the bread is dry and hard on the outside, 20 to 25 minutes.
  • While the bread bakes, prepare and cook the vegetables. Chop the mushrooms into very small pieces either by hand or by using a food processor. If using a food processor (the quickest method), place half the mushrooms in the bowl of your food processor and pulse until roughly chopped into pieces the size of rice. Transfer to a bowl, and then repeat with the remaining mushrooms.
  • Heat the olive oil in a large Dutch oven or deep pot over medium heat, and then add the mushrooms. Cook, stirring often, until the liquid has evaporated and they are starting to brown, 5 to 8 minutes.
  • Stir in the onions, celery, garlic, sage, and thyme. Cook, stirring often, until the onions have softened and smell sweet, about 5 minutes. Season with salt and pepper - start with 3/4 teaspoon salt and 1/2 teaspoon pepper, taste, and then add from there. Stir in the maple syrup.
  • Take the pot off of the heat, and then stir in the broth. Taste the mixture once more and check the seasoning. If it needs it, add a pinch more salt. Stir in the bread cubes and half of the parsley. If after the bread is well mixed into the vegetable mixture, it still looks dry, add 1/4 cup more broth or more until the bread looks moist, but stop before there is excess liquid at the bottom of the pot.
  • Transfer the stuffing mixture to a lightly greased baking dish (use a deep 8-inch x 8-inch square pan, 9-inch by 13-inch dish or similar). Cover with a layer of foil, and then bake for 30 minutes. Uncover the stuffing, and bake another 10 minutes or until the top is golden brown and crisp on top. Serve with the remaining parsley scattered on top.

Nutrition Facts : ServingSize 1 of 8 servings, Calories 270, Fat 11.4g, SaturatedFat 1.6g, Cholesterol 0mg, Sodium 694.7mg, Carbohydrate 37.2g, Fiber 4.2g, Sugar 5.2g, Protein 7.2g

MUSHROOM AND WALNUT STUFFING



Mushroom and Walnut Stuffing image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 266 g, Fat 14 g, Fiber 2 g, Protein 8 g

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