Walnut Currant Cornbread Stuffing Recipes

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CURRANT & WALNUT STUFFING RECIPE - (4/5)



Currant & Walnut Stuffing Recipe - (4/5) image

Provided by á-4664

Number Of Ingredients 15

12 slices sourdough bread, cut into 1/2" cubes
1 large onion, chopped
2 garlic cloves, chopped
4 teaspoon extra virgin olive oil
1 celery stalk, chopped
1 pound shiitake mushrooms, chopped
1 1/2 cup currants
1 teaspoon fresh sage chopped
1 teaspoon fresh rosemary, stemmed and chopped
1 teaspoon fresh oregano, stemmed and chopped
1 cup walnuts, toasted and chopped
2 ounces Egg Starts
6 ounces organic egg whites
Salt and freshly ground pepper, to taste
1 1/2 cup vegetable stock

Steps:

  • Preheat the oven to 350°F. Cut the bread into pieces and set aside. Toast the walnuts on a sheetpan, set aside. In a large skillet, sauté the onion and garlic in oil over medium heat until the onions are golden. Add the celery, mushrooms, currants and the herbs and cook an additional 5 minutes. Remove and place in a bowl, fold in the remaining ingredients and season to taste. Place in an oiled 8-inch square ovenproof dish, cover and bake for 30 minutes. Remove cover and bake an additional 15 minutes, uncovered, to crisp the top.

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