Gluten-Free Mushroom Walnut Thanksgiving Stuffing

With this savory stuffing dish you won't miss the bread!


1⁄4 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)
1/2 cup


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. 



Dietary Preferences: