Mushroom & Walnut Stuffing
Sides & Salads
Sprouted bread, cubed (1/2-inch cube)
Organic unsalted butter, divided
Organic mushrooms, sliced
Medium organic yellow onions, chopped
Ribs organic celery, chopped
Cloves organic garlic, shopped
Home-made or organic chicken broth
large eggs, preferably organic or pastured
Each, sea salt and black pepper
Walnuts, lightly toasted and chopped
Swiss cheese, grated
Fresh organic parsley, chopped
Each, fresh organic thyme and rosemary, chopped
Preheat oven to 350 degrees F.
Spread cubed bread onto a rimmed baking sheet. Bake until dry but not toasted, stirring occasionally; about 30 minutes.
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.
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.
In a large bowl combine bread cubes, mushroom mixture, walnuts, Swiss cheese, parsley, thyme, and rosemary. Toss gently to blend.
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.
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.
Spread mixture evenly in a 13- x 9-inch baking dish and bake until bread is golden; 35-45 minutes.