Mushroom and Walnut Stuffing

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. 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. Add wine and cook, stirring occasionally until wine is almost evaporated. Transfer to the bowl with the vegetables. Add walnuts, bread, and broth. Stir. Add eggs. 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.

Entrees

Ingredients

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

Directions

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.
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.
Add wine and cook, stirring occasionally until wine is almost evaporated.
Transfer to the bowl with the vegetables. Add walnuts, bread, and broth. Stir. Add eggs.
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

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