Mushroom and Walnut Stuffing


3 T of The Olive Bin's Wild Mushroom and Sage Olive Oil

1 large onion, diced small
3 celery stalks, diced
10 oz button mushrooms, diced small

2 T finely chopped sage leaves—if desired.

1/2 C dry white wine
1 1/2 C chicken stock

1 C roughly chopped walnuts

1 1/2 loaves cheap white bread

2 large eggs


  1. In a large skillet, heat 2 T Mushroom and Sage Oil. Add onions and celery. Season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.
  2. Transfer to a large bowl. In the same skillet, add the last 1 T oil, mushrooms, and sage (if using). Cook, stirring often until mushrooms are browned, about 5 minutes.
  3. Add wine and cook, stirring occasionally until wine is almost evaporated.
  4. Transfer to the bowl with the vegetables. Add walnuts, bread, and broth. Stir. Add eggs.
  5. Spoon stuffing into a large turkey and roast according to directions. Or spoon stuffing into a lightly oiled 2 quart casserole dish. Bake in a 400 degree F oven for 30 minutes.

Associated Products

Wild Mushroom & Sage Olive Oil