A turkey just isn’t a turkey without the stuffing. In fact my grandma tells stories of when my uncle was little and at Christmas he would always say ‘none turkey plenty tuffin!’ As this was the first time I’d ever cooked a whole turkey I thought I’d keep the stuffing reasonably simple. Mushroom and walnut stuffing from Martha Stewart fitted the bill.
Again I was well prepared and chopped the onion and celery and sage and mushrooms earlier in the week and vacuum packed them. The stock was homemade and still defrosting when I took the ingredient photo.
The walnuts can be toasted in the oven or in a dry frying pan.
Start the stuffing by heating the oil in a large frying pan. Add the onion and celery and cook them, stirring until they have softened. Transfer them to a very big bowl (I used the bowl of my mixer).
Heat a little more oil then add the mushrooms and sage and cook until the mushrooms have browned.
Pour in the wine and bring it to a boil then reduce to a simmer.
Cook until the wine has almost all absorbed.
Add the mushroom and sage to the celery and onions.
Yes I swapped bowls between photos when I realised there was no way everything would fit in the blue bowl. Add the walnuts and bread and stir them through.
Pour over just enough stock to wet the bread but not enough to make it soggy. I don’t really have choad legs it’s the bowl reflection!
Pour in the beaten eggs and stir them through.
Reserve 4 cups of the stuffing for the turkey and spread the rest into an oiled baking dish. This can be stored in the fridge for up to a day before serving. To serve, bake it uncovered in a 185C fan-forced oven for 35 minutes or until golden.
Mushroom and walnut stuffing – recipe from Martha Stewart
- 2 tbsp olive oil, plus more for baking dish
- 2 large yellow onions, finely diced
- 3 celery stalks, diced
- Coarse salt and ground pepper
- 300g button mushrooms, finely diced
- 2 tbsp fresh sage leaves, finely chopped
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 1 cup toasted walnuts, roughly chopped
- 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups) and left uncovered overnight or toasted
- 1 to 1 1/2 cups low-salt or homemade chicken or turkey broth
- 2 large eggs, lightly beaten
In a large saucepan, heat the oil then add the onions and celery and season them with salt and pepper. Cook the two stirring occasionally until they soften (5-7 minutes). Transfer them to a very big bowl. I ended up using the bowl of my electric mixer.
Add a little more oil and turn the mushrooms and sage into the pan and season them with salt and pepper. Cook, stirring frequently until the mushrooms have browned (about 5 minutes). Pour in the wine and cook, stirring and scraping the bottom until the liquid has almost all evaporated.
Transfer it to the bowl with the celery and onion.
Add the walnuts and bread and then pour over enough stock to just wet the bread but not enough to make it soggy.
Stir the eggs through the stuffing mix.
Put 4 cups of stuffing aside for the turkey and spread the rest into the bottom of an oiled baking dish.
Store in the fridge for up to 1 day.
To cook the stuffing, preheat the oven to 185C and bake, uncovered until it is golden (about 30 minutes).