Walnut Stuffing Walnut Stuffing

Author: Canadian Living

  • Portion size 25 servings
  • Credits : Canadian Living Magazine: October 2009


  • 1 pkg (14 g) dried porcini mushroom
  • 8 oz slab bacon
  • 10 cups cubed bread
  • 2 1/2 cups walnut halves
  • 2 onions chopped
  • 3 ribs celery chopped
  • 3/4 cups chopped fresh parsley
  • 1 tablespoon fresh thyme leaf
  • 1 1/2 teaspoon dried savory
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 1/3 cup Turkey Stock with Bacon Rind recipe


Soak porcini mushrooms in 1 cup (250 mL) water until softened; drain and finely chop. Set aside.

Remove rind from bacon; set aside for stock. Dice bacon; set aside separately.

Meanwhile, toast bread on baking sheet in 350°F (180°C) oven, 8 to 12 minutes; transfer to large bowl.

Spread walnuts on baking sheet and return to oven; toast lightly, about 5 minutes. Add to bowl.

In skillet, cook diced bacon over medium-low heat until lightly browned and fat is rendered. Add onions; cook over medium-high heat until softened. Add celery and soaked mushrooms; cook, stirring often, until celery is softened. Add to bread mixture.

Add parsley, thyme, savory, salt and pepper; mix well. Beat egg with stock; mix into stuffing.
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Walnut Stuffing