Walnut and Mushroom Stuffing

I know most people shy away from trying new recipes on special occasions just in case it turns out to be a disaster, leaving too little time to whip up something else in it’s place, but I’m not one of those people. This year, I decided to make two dishes for Thanksgiving and would try my hand at a new recipe: walnut and mushroom stuffing. I also planned on cooking up some buttermilk mashed potatoes in the off chance that this recipe exploded in my face, literally or figuratively.

This recipe is a Martha Stewart original, so you can’t go wrong with it… unless that recipe is for insider trading, but that’s a whole ‘nother story.

Walnut and Mushroom Stuffing_CDAH


  • 2 tbsp olive oil
  • 2 large yellow onions, diced
  • 3 celery stalks, diced
  • 10 oz button mushrooms, diced small
  • 2 tbsp fresh sage leaves, finely chopped
  • 1/2 cup dry white wine  (I used a sauvignon blanc.)
  • 1 cup walnuts, chopped
  • 1 loaf crusty white bread, cut into cubes (~8 cups) and left uncovered overnight to become stale
  • 1 to 1 1/2 cups chicken broth
  • 2 large eggs, lightly beaten
  • Salt and pepper


  1. Pre-heat oven to 400°F.
  2. In a large pan, heat 1 tablespoon olive oil over medium-high heat.
  3. Add onions and celery to the skillet and season with salt and pepper.
  4. Cook the veggies, stirring occasionally, until soft, about 5 to 7 minutes, and transfer to a large bowl or casserole dish. (You’ll have to bake it all later.)
  5. Add another 1 tablespoon oil, all of the mushrooms, and sage to the skillet, and season with salt and pepper.
  6. Cook, stirring often, until mushrooms are browned, about 5 minutes. Add wine and cook, stirring and scraping up any browned bits with a wooden spoon, until wine is almost evaporated.
  7. Transfer to the bowl with vegetables, and add in walnuts, bread, and enough broth to moisten the bread. The stuffing should feel moist but not soggy. Season with salt and pepper and toss to combine.
  8. Add eggs to bread mixture and toss well to combine.
  9. Spoon remaining stuffing into a lightly oiled 2-quart baking dish. Bake, uncovered, until golden brown on top, about 30 minutes.

Source: Duplicated from Martha Stewart



Servings Per Recipe: 8 • Serving Size: 1 cup • Calories: 196
Total Fat: 15.2 g • Cholesterol: 46.3 mg • Sodium: 350.1 mg
Carbs: 9.6 g • Dietary Fiber: 2.4 g • Protein: 6.1 g

WeightWatchers® PointsPlus™: 5 per serving

*All nutritional info is estimated using SparkRecipes.com. Actuals may differ based upon product brand.

One thought on “Walnut and Mushroom Stuffing

  1. Pingback: New Recipe: Walnut and Mushroom Stuffing | cutedogsandhugs

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