Celery Walnut Stuffing
Elevate your holiday table with this Celery Walnut Stuffing, a perfect balance of savory flavors, crunchy textures, and aromatic herbs. Featuring tender sautéed celery and onions, toasted walnuts for a delightful crunch, and a medley of dried sage and thyme for classic stuffing flavor, this hearty side dish is bound to impress. The addition of day-old bread soaks up a rich blend of chicken or vegetable broth and whisked eggs, producing a luscious, flavorful base that's oven-baked to golden perfection. Garnished with fresh parsley, this stuffing recipe is easy to prepare in under an hour and serves as a wonderful complement to turkey, roast chicken, or even a plant-based entrée. Perfect for Thanksgiving, Christmas, or any special occasion, this dish captures the essence of comforting, homemade holiday cooking.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large yellow onion
- 4 stalks celery
- 2 garlic cloves
- 8 cups cubed bread (day-old or dried)
- 2 cups chicken or vegetable broth
- 1 cup toasted walnuts
- 2 tablespoons fresh parsley
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 eggs
- 1 tablespoon olive oil or cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Heat a large skillet over medium heat. Melt the butter in the skillet.
Dice the yellow onion and celery stalks into small pieces. Mince the garlic cloves.
Add the onion and celery to the skillet, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
In a large mixing bowl, combine the cooked onion mixture, cubed bread, and toasted walnuts.
Sprinkle the dried sage, dried thyme, salt, and ground black pepper over the mixture. Toss thoroughly to combine.
In a separate bowl, whisk together the chicken or vegetable broth and eggs until well blended.
Pour the broth and egg mixture over the bread and vegetable mixture. Gently fold until the liquid is evenly absorbed.
Transfer the stuffing mixture to the prepared baking dish, spreading it out evenly. Cover the dish with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and slightly crispy.
Remove from the oven, sprinkle with fresh parsley, and let the stuffing cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.0 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 140 mg | 11% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 324 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
