Just in time for upcoming holiday feasts! This one takes a little bit more effort to put it together, but it’s well worth it.
PREP TIME: COOK TIME: TOTAL TIME: 70 min YIELD: 8 servings
- 2 tbsp canola or olive oil
- 2 onions, diced small
- 3 celery stalks (about 2 cups), diced medium
- salt and pepper
- 10 oz of cremini mushrooms, diced small
- 2 tbsp fresh sage leaves, chopped fine
- 1/2 cup white wine
- 1 cup walnuts, chopped
- 1 loaf crusty/stale bread (around 8 cups), cut into 3/4″ pieces
- 1 to 1 1/2 cups chicken or turkey broth
- 1 egg
- If your bread isn’t sufficiently stale, turn the oven on low and toast the bread cubes for 15-20 minutes.
- Meanwhile, heat 1 tbsp of oil in a large skillet over medium-high heat. Add onions, celery and season with salt and pepper. Cook until onions and celery soften, stirring occasionally for 5-7 minutes. Transfer to a bowl and set aside for now.
- Add another tbsp of oil to the pan still over medium-high heat, as well as mushrooms and finely chopped sage. Season with salt and pepper. Brown the mushrooms, stirring frequently for about 5 minutes.
- Add wine to the mushrooms, stirring to scrape up any brown bits from the pan. Cook until wine is nearly evaporated.
- Remove from heat and transfer to bowl with onion and celery mixture. Add cubed bread and walnuts.
- Mix in enough broth just to moisten. The mixture should be moist but not excessively soggy. Beat the egg, and add to the mixture. Toss well to combine.
- Now, stuff the turkey! And/or spoon into a lightly greased baking dish to cook separately. When ready to bake, preheat oven to 400 degrees and bake uncovered until top begins to brown– 30 minutes.