Meat Free Monday: Mushroom and Walnut Thanksgiving Stuffing

Thanksgiving week is here! The holidays are really upon us and if you are like me, you are searching the internets for some great holiday eats. This walnut and mushroom stuffing is something I made last year and has become a tradition since. It is easy, quick, and great for the vegetarians in the family. Plus, Not the knock your socks off calorie count that we are use to are use to around the holidays!

Servings: 8    Prep time: 30 minutes    Cook time: 30 minutes

Ingredients

2 tablespoons extra virgin olive oil plus some for baking dish

2 medium yellow onions, chopped

3 stalks, 1 heaping cup celery, chopped

Salt and pepper to taste

5 oz. bella mushrooms, chopped

5 oz. Portobello mushrooms, chopped

2 tablespoons sage, chopped

1/2 cup dry white wine, Sauvignon Blanc

1 cup walnuts, chopped

6 cups bread, chopped into 3/4 to 1 inch pieces and toasted or left out overnight

1 1/4 cups vegetable broth

2 large eggs, beaten

Set oven to 400 degrees. Heat 1 tablespoon olive oil in pan. Combine chopped onion and celery in pan over medium/high heat. Cook, stirring occasionally, until translucent- 5 to 7 minutes. Set aside in bowl. Combined 1 tablespoon olive oil, chopped mushrooms, sage, and salt and pepper over medium/high heat and cook until browned- about 5 minutes. Add in the 1/2 cup white wine and cook until wine is almost evaporated. Add mushrooms to vegetable bowl and mix in walnuts and bread. Move to oiled baking dish and mix in the broth. Make sure not to add too much broth, the bread should only be moistened. Add salt and pepper to taste. Beat eggs and combine well with stuffing.

Bake, uncovered, for 30-35 minutes or until top is golden brown.

Chop onion and celery. Tip: cut celery into 3-4 long pieces, then chop... much easier!

Cook 1 tablespoon olive oil, celery, and onion until translucent. About  5-7 minutes

Set aside onion mixture in bowl

Chop 5 oz. of bella and portobello mushrooms

Combine mushrooms, chopped sage, 1 tablespoon olive oil, and salt and pepper over medium/high heat until browned, about 5 minutes.

Add 1/2 cup wine and cook until almost evaporated. About 5 minutes.

Chop walnuts

Cut bread into 3/4 to 1 inch pieces. Toast or leave out overnight. Or buy pre-cut and toasted!

Combine mushroom mixture, onion mixture, bread, and walnuts in bowl

Move to oiled baking dish and combine vegetable broth

Beat eggs

Combined eggs into stuffing mixture. Mix well. 

Cook uncovered at 400 degrees for 30-35 minutes or until golden brown.

Remove from oven and let sit for 5 minutes before moving to serving dish.

Place in serving dish and garnish with sage if desired.