Currant & Walnut Stuffing

By Dglmedia

Currants give this stuffing recipe a little added tartness and sweetness, with the toasted walnuts giving a bit of a crunch. This twist on the traditional bread stuffing will become a family favorite.

Ingredients

• 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

Preparation

Step 1

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.