Mushroom & Walnut Stuffing
  • 14cups Sprouted bread, cubed (1/2-inch cube)
  • 8tablespoons Organic unsalted butter, divided
  • 1pound Organic mushrooms, sliced
  • 1/3cup Sherry
  • 2 Medium organic yellow onions, chopped
  • 5 Ribs organic celery, chopped
  • 4 Cloves organic garlic, shopped
  • 2-3cups Home-made or organic chicken broth
  • 4 large eggs, preferably organic or pastured
  • 1/4teaspoon Each, sea salt and black pepper
  • 1 1/2teaspoons sea salt
  • 1cup Walnuts, lightly toasted and chopped
  • 6ounces Swiss cheese, grated
  • 1/2cup Fresh organic parsley, chopped
  • 2tablespoons Each, fresh organic thyme and rosemary, chopped
  1. Preheat oven to 350 degrees F.
  2. Spread cubed bread onto a rimmed baking sheet. Bake until dry but not toasted, stirring occasionally; about 30 minutes.
  3. Heat 4 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and cook until browned, about 5 minutes. Add sherry and cook until liquid evaporates.
  4. Reduce heat to medium-low and add onion, celery, and garlic. Cook until tender and onions are translucent, about 7 minutes. Season with 1/4 teaspoon each sea salt and pepper.
  5. In a large bowl combine bread cubes, mushroom mixture, walnuts, Swiss cheese, parsley, thyme, and rosemary. Toss gently to blend.
  6. In a heavy saucepan over low heat combine 4 tablespoons butter and 2 cups chicken broth. Heat gently until butter melts. Whisk in eggs and 1 1/2 teaspoons sea salt.
  7. Pour mixture over bread and gently fold with a spatula until completely coated. Let stand 15 minutes. Fold again. Add up to 1 cup additional chicken broth if needed.
  8. Spread mixture evenly in a 13- x 9-inch baking dish and bake until bread is golden; 35-45 minutes.