Gluten-Free Mushroom Walnut Thanksgiving Stuffing

Source: Terri Block, A Simple Stove


1⁄4 cup
olive oil
2 teaspoons
2 cups
diced onion
1 cup
diced celery
2 tablespoons
poultry seasonings
1 pound
shiitake mushrooms (cleaned, trimmed and chopped to pea size chunks)
8 ounces
walnuts (chopped to pea size chunks)
1 tablespoon
apple cider vigenar (for flavor balancing, if needed)
1 tablespoon
fresh parsley (rough chopped as garish)
1 tablespoon
fresh sage (super finely minced as garnish)
1 tablespoon
fresh thyme (stemless leaves as garnish)


Saute olive oil then add onion, celery and rest of ingredients and saute until heated through. Add fresh herbs at the end as garnish or mixed in.