MUSHROOM AND WALNUT STUFFING

Mushroom and Walnut Stuffing image

Number Of Ingredients 10

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2 tablespoon Olive oil
2 Diced yellow onion
3 stalks Diced celery
10 ounces Diced Cremona or button mushrooms
2 tablespoons Chopped sage leaves
1/2 cup Dry white wine
1 cup Chopped walnuts
8 cups Stuffing
1 - 1 1/2 cups Chicken broth
2 Eggs

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.