Walnut Mushroom Stuffing Recipes

SERIOUSLY GOOD MUSHROOM STUFFING

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.

VEGAN SOURDOUGH STUFFING WITH WILD MUSHROOMS AND WALNUTS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
• Tear the boule into 1-inch pieces and evenly divide between 2 medium sheet trays. Drizzle with extra-virgin olive oil and sprinkle with salt and pepper. Toss to coat, then spread out into a flat, even layer.
• Bake on the upper and lower racks for 15 minutes; remove and toss, then switch the position of the sheet trays and bake until golden brown and crunchy, about 15 minutes. Remove from the oven and reduce the oven temperature to 350 degrees F.
• While the croutons bake, heat a medium nonstick skillet over medium. Drizzle in 2 tablespoons olive oil and add half of the mushrooms; spread into an even layer. Cook for 5 minutes, undisturbed. Stir and cook until golden brown, 2 to 3 minutes, then add the remaining mushrooms. Cook until golden brown and softened, about 10 minutes. Season with salt and pepper, then pour into a large bowl.
• Heat the skillet again over medium heat. Drizzle in 1 to 2 tablespoons olive oil and add the celery and scallions. Cook, stirring often, until they begin to soften, 8 to 10 minutes. Season with salt and pepper. Remove from the heat and add to the large bowl.
• Next, add the walnuts, thyme, rosemary, oregano and croutons; toss to combine. Add 2 cups of the broth, stir and let absorb for a few minutes, then add 1 cup. Stir and pour into a 9-by-13-inch baking dish; add the remaining 1/2 cup broth and finish with a drizzle of olive oil.
• Bake until golden and crispy on top, 30 to 35 minutes.

MUSHROOM AND WALNUT STUFFING

Steps:

• In a large skillet, heat 1 tablespoon oil over medium high heat. Add onions, and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 5 - 7 minutes; transfer to a large bowl.
• Add 1 tablespoon oil, mushrooms, and sage to skillet; season with salt and pepper and cook, stirring until mushrooms are brown 5 minutes. Add wine and cook, stirring with a wooden spoon, until wine is almost evaporated. Transfer to bowl with vegetables; add walnuts, bread, and enough broth to moisten. Season with salt and pepper
• Add eggs to bread mixture and toss well to combine. Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a lightly oiled 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.

WALNUT-HERB STUFFING

Steps:

• Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add raisins, walnuts, sage, oregano, rosemary, and thyme leaves and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
• Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

MUSHROOM STUFFING WITH SAUSAGE, APPLE, AND WALNUTS

Steps:

• Sprinkle each eggplant slice generously with salt and sandwich between paper towels. Place a heavy pan on top of the eggplant slices and set aside for 30 minutes.
• Combine onion, walnuts, celery, and garlic in a bowl. Mix all mushrooms in a second bowl.
• Heat an oven-safe skillet over medium-low heat. Squeeze sausage meat without the skin into meatball-sized segments and add to the skillet. Cook in its own juices until browned, breaking up sausage into bite-sized pieces while cooking, 3 to 5 minutes. Add onion mixture to the skillet and saute until soft, about 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Meanwhile, rinse off salt and any accumulated liquid from eggplant slices. Don't be afraid to twist and squeeze the slices. Dice eggplant and add with mushrooms to the skillet. Continue to cook stuffing over low heat until mushrooms have softened, about 10 minutes. Add chicken stock, red wine, and 1 tablespoon butter. Season with oregano, rosemary, sage, salt, and pepper. Mix in diced apples. Place remaining butter in thin pats on top of the stuffing and transfer skillet to the preheated oven.
• Cook stuffing until browned on the top, about 15 minutes.

MUSHROOM AND WALNUT STUFFING

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.

MUSHROOM STUFFING

Steps:

• Saute mushrooms in butter in a skillet 5 to 8 minutes over moderate heat until golden. Place all remaining ingredients in a bowl, add mushrooms and toss lightly to mix.

TOFU- AND WALNUT-STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F. In a large skillet, sauté onion and garlic in 2 tbsp oil, with a pinch of salt, until tender. Crumble tofu over onion and sauté another 5 minutes. Add rosemary and tomatoes and cook on low heat about 10 minutes or until mixture is fairly dry. Add walnuts, miso, vinegar, tomato paste, and salt and pepper to taste. Drizzle remaining 2 tbsp oil over mixture. Place mushrooms in a baking dish and fill each with about 1 tbsp stuffing, using a spoon and pressing firmly to pack. Bake 20 minutes. Remove and top each hors d'oeuvre with a sprinkle of green onion. Serve warm.

MATZO, WALNUT AND MUSHROOM STUFFING

Steps:

• In large, nonstick skillet, over medium-high heat, toast walnuts, shaking often, until lightly golden and fragrant, about 4 minutes. Transfer to large bowl.
• Add 1 tablespoon of the margarine to skillet; when melted, add half of the matzo. Cook 2 to 3 minutes, stirring constantly, until matzo is lightly toasted; add to walnuts. Repeat with 1 tablespoon of the margarine and remaining matzo pieces.
• Wipe out skillet; add remaining margarine. Heat; add onions, carrots and celery; cook 5 minutes, until crisp-tender. Add garlic, thyme, salt and pepper; cook 1 minute. Add mushrooms; cook 4 minutes, until tender. Stir into matzo mixture. Let cool; stir in parsley and eggs. Stuff into Roast Capon recipe #.

WILD MUSHROOM AND WALNUT STUFFING

Steps:

• In a large skillet, over medium heat, melt butter. Add bacon and cook until golden and lightly crisped, about 2 or 3 minutes. Add onions, celery, muchrooms and red pepper and continue to cook until vegetables are just tender. In a large mixing bowl, combine diced dry bread, shredded carrots, walnuts and herbs. Whisk the eggs and pour over top of bread mixture. Add half of the stock and bacon vegetable mixture. With your hands, turn and mix all ingredients well. Season with salt and pepper. Add more stock if mixture is too dry. Transfer into a large oven-proof casserole dish, cover and back in 375 over for 35 to 45 minutes. Serves 6

WALNUT STUFFED MUSHROOMS

Steps:

• Brush mushrooms thoroughly to remove all dirt. Pop stems out and throw away. Mince 6 of the mushroom caps and put in large mixing bowl. Add bread crumbs, egg, 1/2 cup of parmagiano-reggiano, parsley, garlic, walnuts, pinch of salt and pepper to taste. Fold together until well blended. Melt unsalted butter and brush mushroom tops generously (all over and inside)...or do what I do and get messy by dunking the cap right into the butter. Stuff mushrooms with mixture. Bake for 15-20 minutes at 350 degrees. Once the mushrooms are out of the oven, top with rest of parmagiano-reggiano. Serve as appetizers or accompaniment to entree.

WALNUT STUFFING

Steps:

• In a small skillet, saute onion and garlic in butter until tender. In a bowl, combine the bread crumbs, walnuts, cheese, rosemary, salt and pepper; stir in onion mixture. Beat eggs and broth; add to the bread mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes. Uncover; bake 5-10 minutes longer or until browned.