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Walnut Mushroom Stuffing

 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 ServingsPrep: 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.
Nutritional Facts: 1 serving (3/4 cup) equals 303 calories,

2 of 2

Walnut Mushroom Stuffing (continued)

Nutritional Facts: 21 g fat (9 g saturated fat), 37 mg cholesterol, 649 mg sodium, 24 g carbohydrate, 2 g fiber, 7 g protein.