Mushroom and Walnut Stuffing
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Serves  8  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
299
Fat
14.6g
Saturated Fat
1.8g
Carbs
31.5g
Sugars
4.5g
Protein
10.1g
Fibre
3.3g
Sodium
0.46g
Ingredients
2 tbsp olive oil
2 onions, chopped
3 celery stalks, chopped
Salt and black pepper
280 g mushrooms, chopped
2 tbsp fresh sage leaves, chopped
120 ml white wine
110 g walnuts, toasted and roughly chopped
1 loaf of crusty white bread, cut into 2cm pieces and left uncovered overnight or toasted
250 ml chicken stock
2 eggs, lightly beaten
Method
  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Heat half of the oil in a frying pan over a medium-high heat. Add the onions and celery and season with salt and pepper. Cook, stirring occasionally, for 5-7 minutes until the vegetables are soft. Transfer to a large bowl.
  2. Heat the remaining oil in the pan and add the mushrooms and sage. Season with salt and pepper and cook, stirring often, for five minutes or until browned.
  3. Stir in the wine and scrape up any browned bits from the bottom of the pan with the spoon. Cook for 3-4 minutes until the wine is almost evaporated.
  4. Transfer to the bowl with the vegetables. Add the walnuts, bread and enough stock to moisten. Season with salt and pepper and toss to combine.
  5. Add the eggs and toss well to combine. Reserve enough stuffing for the turkey and spoon the rest into a lightly oiled baking dish. Bake, uncovered, for 30 minutes or until golden brown.