Mushroom and Walnut Stuffing

Make this stuffing for Roast Turkey with Rosemary and Lemon. Pan-fry leftover stuffing and serve with eggs for a post-holiday brunch.

2 Tbsp. extra-virgin olive oil
2 large yellow onions, diced small
3 ribs celery, diced medium (~ 2 cups)
coarse sea salt
black pepper, freshly cracked
10 oz cremini or button mushrooms, diced small
2 Tbsp. fresh sage leaves, finely chopped
½ cup dry white wine, such as Sauvignon Blanc
1 cup walnuts, toasted and roughly chopped
8 cups crusty white bread, cut into ¾" pieces and left uncovered overnight or toasted
1-1½ cups chicken or turkey broth
2 large eggs, lightly beaten

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).  Place oven rack in the upper third position.

In a large skillet, heat 1 Tbsp. oil over medium-high. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 5-7 minutes; transfer to a large bowl. Add 1 Tbsp. oil, mushrooms, and sage to skillet; season with salt and pepper and cook, stirring often, until mushrooms are browned, 5 minutes. Add wine and cook, stirring and scraping up any browned bits with a wooden spoon, until wine is almost evaporated. Transfer to bowl with vegetables; add walnuts, bread, and enough broth to moisten (stuffing should feel moist but not soggy).  Season with salt and pepper and toss to combine.

Add eggs to bread mixture and toss well to combine. Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a lightly oiled 2 qt baking dish. (To store, cover and refrigerate, up to 1 day.)

Bake, uncovered, until golden brown on top, 30 minutes.

Makes 8 servings.