How to cook a walnut and mushroom thanksgiving stuffing

Chop onion and celery. Tip: cut celery into 3-4 long pieces, then chop... much easier!

Cook 1 tablespoon olive oil, celery, and onion on medium/high heat until translucent. About 5-7 minutes

Set aside onion mixture in bowl

Chop 5 oz. of bella and portobello mushrooms and 2 tablespoons sage.

Combine mushrooms, chopped sage, 1 tablespoon olive oil, and salt and pepper over medium/high heat until browned, about 5 minutes.

Add 1/2 cup wine and cook until almost evaporated. About 5 minutes.

Cut bread into 3/4 to 1 inch pieces. Toast or leave out overnight. Or buy pre-cut and toasted!

Chop walnuts

Combine mushroom mixture, onion mixture, bread, and walnuts in bowl

Move to oiled baking dish and combine vegetable broth. Make sure not to add too much. Bread should not be soggy.

Beat eggs

Combined eggs into stuffing mixture. Mix well.

Cook uncovered at 400 degrees for 30-35 minutes or until golden brown.

Remove from oven and let sit for 5 minutes before moving to serving dish.

Place in serving dish and garnish with sage if desired. Serve and enjoy!!