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Toasted walnuts and other flavorful ingredients make this stuffing perfect alongside roasted turkey.—Billie Moss, Walnut Creek, California
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 6 servings


  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1/4 cup butter
  • 4 cups soft bread crumbs
  • 1-1/2 cups coarsely chopped walnuts, toasted
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs or 1/2 cup egg substitute
  • 1/2 cup chicken broth

Nutritional Facts

1 serving (3/4 cup) equals 405 calories, 30 g fat (8 g saturated fat), 97 mg cholesterol, 659 mg sodium, 22 g carbohydrate, 3 g fiber, 16 g protein.


  1. In a small skillet, saute onion and garlic in butter until tender. In a bowl, combine the bread crumbs, walnuts, cheese, rosemary, salt and pepper; stir in onion mixture. Beat eggs and broth; add to the bread mixture.
  2. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes. Uncover; bake 5-10 minutes longer or until browned. Yield: 6 servings.
Editor's Note: If the stuffing will be stuffed into poultry rather than baked in a baking dish, use egg substitute instead of eggs.
Originally published as Walnut Stuffing in Taste of Home December/January 2002, p45

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