3 Tablespoons unsalted butter
3 cups chopped onion
2 (8 ounce) cartons sliced cremini mushrooms
1 cup thinly sliced celery
1 1/2 Tablespoons minced fresh sage, plus additional for garnish
1 Tablespoon kosher salt, divided
1/4 teaspoon black pepper
18 ounces day-old baguette or Italian bread, cut into 1” cubes (approximately 3 quarts cubes)
1 1/2 cups chopped walnuts
3 large eggs, beaten
2 cups low-sodium chicken broth
Preheat oven to 350o F. Melt butter in a large sauté pan and add onions, mushrooms, celery and 1 teaspoon salt. Sauté for 15–20 minutes, stirring often, until liquid from mushrooms has evaporated and vegetables are softened.
Toss sautéed vegetables with bread cubes, fresh sage and walnuts. Combine eggs, chicken broth and remaining salt and pepper in a medium bowl. Pour over bread mixture and combine thoroughly.
Place stuffing in 2 medium or 1 large greased baking dish. Cover with foil and
bake for 40 minutes. Uncover and bake for an additional 10 minutes to brown top.
Prep Time: 30 minutes
Cook Time: 1 hour, 10 minutes
Yield: 12 servings
Serving Size: 1 cup
For so many of us, stuffing is our number one favorite item on a Thanksgiving menu.
This meatless version gets a great texture boost from walnuts, and a savory depth