Gluten-Free Mushroom Walnut Thanksgiving Stuffing
With this savory stuffing dish you won't miss the bread!
- 0.25 cup olive oil
- 2 teaspoons sea salt
- 1 cup celery diced to 1/4 inch
- 2 cups onion diced to 1/4 inch
- 2 tablespoons poultry seasoning
- 1 pound Shitake mushrooms cleaned, trimmed and pulsed to pea size chunks
- 8 ounces walnuts chopped to pea size chunks
- 1 tablespoon apple cider vinegar for flavor balancing, if needed
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh sage finely minced
- 1 tablespoon fresh thyme leaves finely chopped
Coat pan with olive oil.Saute onion and celery.Add mushrooms, and walnuts. If you don't have a food processor, chop the walnuts and mushrooms into pea-sized chunks by hand.Add poultry seasoning and salt (be sure there is no salt in the seasoning)Add fresh herbs. Balance flavor with apple cider vinegar (in a small sample dish first).Can be made ahead and heated before serving.
