Best Walnut Mushroom Stuffing Recipes

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.

WALNUT MUSHROOM STUFFING

Steps:

• In a large skillet, saute mushrooms and onion in butter until tender. Stir in the sage, salt, thyme if desired, marjoram and pepper. Transfer to a large bowl. Add the bread cubes, walnuts and enough broth to reach desired moistness; toss to coat. , Spoon into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. If stuffed into poultry, bake until a thermometer reads 180° for poultry and 165° for stuffing.

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 MUSHROOM STUFFING

Steps:

• Instructions: Place the bread cubes in a single layer on baking sheets and let dry overnight. Or, place in a 200° oven until very dry but not crispy, about 40 minutes. Let cool slightly. Preheat the oven to 350°. Butter a Dutch oven, deep casserole or a 13 x 9-inch glass baking pan. (A deeper casserole yields a moister stuffing.) Put the bread in a very large bowl. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and celery and saute until tender but not browned, about 10 minutes, stirring occasionally. Pour the vegetables over the bread. Melt 2 more tablespoons butter in the skillet and add the shiitake and brown mushrooms. Sprinkle with a little salt and the thyme, sage and rosemary. Cook for about 2-3 minutes, until the mushrooms brown slightly, but don't cook long enough for them to begin releasing liquid. Scrape the contents of the pan into the bowl. Sprinkle the 2 teaspoons salt, lots of black pepper, and the currants over the stuffing. Toss together, then slowly drizzle in the broth, tossing well to moisten all of the bread in the bowl. If needed, add enough water so the bread is saturated with liquid. Place in the prepared pan, dot with remaining butter and cover the pan with foil. Bake for 30 minutes. Uncover, increase oven temperature to 400° and bake until crusty on top, 15-20 minutes.

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