Walnut Mushroom Stuffing Recipe

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Walnut Mushroom Stuffing Recipe

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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.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
10 servings
TOTAL TIME:
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 thermometer reads 180° for poultry and 165° for stuffing. Yield: 8 cups.
Originally published as Walnut Mushroom Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p126

Nutritional Facts

3/4 cup: 303 calories, 21g fat (9g saturated fat), 37mg cholesterol, 649mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 7g protein.

  • 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
  1. 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.
  2. 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 thermometer reads 180° for poultry and 165° for stuffing. Yield: 8 cups.
Originally published as Walnut Mushroom Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p126

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