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Stuffing: Currant and Walnut Stuffing

Source of Recipe

Bill Wavrin


List of Ingredients

13 slices sourdough bread, cut into 1/2" cubes
1 large onion, chopped
4 teaspoons olive oil
2 clove garlic
1 stalk celery, chopped
2/3 pound mushrooms, quartered
1 1/3 cup currants
2/3 teaspoon fresh sage chopped
2/3 teaspoon fresh rosemary, stem and chop
1 teaspoon fresh oregano, stem and chop
2/3 cup walnuts, toasted and chopped
1 whole egg
3 egg whites
salt and pepper, to taste
1 1/3 cup vegetable stock or low-sodium broth





Recipe

Preheat the oven to 350�F.

Tear the bread into pieces and set aside. Toast the walnuts on a sheet pan for about 10 minutes, set aside.

Saut� the onion and garlic in oil over medium heat until the onion is golden, about 10 minutes.

Add the celery, mushrooms, currants and the herbs and cook an additional 5 minutes.

Remove to a bowl, fold in the remaining ingredients and season to taste.

Place in a lightly-sprayed 8-inch square ovenproof dish, cover with a lid or foil and bake for 30 minutes.

Remove cover and bake an additional 15 minutes, uncovered, to crisp the top.

Let rest for 10 minutes before serving.

YIELD: 8 Servings