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Walnut Mushroom Stuffing
I always make a double batch of this stuffing because it seems to disappear faster than the turkey. The recipe has been in my husband's family for more than 40 years.
10 Servings
Prep: 20 min. Bake: 40 min.
Ingredients
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
3/4 cup butter
2 to 4 teaspoons rubbed sage
1 teaspoon salt
1 teaspoon dried thyme, optional
1/2 teaspoon dried marjoram
1/4 teaspoon pepper
12 cups cubed day-old bread
3/4 cup chopped walnuts
1/2 to 1 cup chicken broth
Directions
In a large skillet, saute mushrooms and onion in butter until tender.
Stir in the sage, salt, thyme if desired, marjoram and pepper.
Transfer to a large bowl. Add the bread cubes, walnuts and enough
broth to reach desired moistness; toss to coat.
Spoon into a greased 2-qt. baking dish. Cover and bake at 350°
for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly
browned. If stuffed into poultry, bake until a meat thermometer
reads 180° for poultry and 165° for stuffing. Yield: 8 cups.
Nutrition Facts:
1 serving (3/4 cup) equals 303 calories,
© Taste of Home 2013
2 of 2
Walnut Mushroom Stuffing
(continued)
Nutrition Facts:
21 g fat (9 g saturated fat), 37 mg cholesterol, 649 mg sodium, 24 g carbohydrate, 2 g fiber, 7 g protein.
© Taste of Home 2013