Mushroom Walnut Thanksgiving Stuffing - Gluten-Free

Ingredients for Mushroom Walnut Stuffing

This is a recipe that can be easily adapted to be a vegan +1 recipe - which means making the base of the recipe and then adding an animal or plant-based protein afterwards. It can easily be adapted to add different veggies or herbs or add protein to make it a main dish. This doesn't have to be reserved for only Thanksgiving!

Source: Terri Block, A Simple Stove


1⁄4 cup
olive oil
2 cups
diced onions
1 cup
diced celery
1 pound
mushrooms - of choice - not too soft (cleaned, trimmed and chopped to pea size chunks)
8 ounces
walnuts (chopped to pea size chunks)
2 tablespoons
poultry seasoning
1 tablespoon
fresh parsley (rough chopped)
1 teaspoon
fresh sage (finely minced)
1 teaspoon
fresh thyme (chopped)
splashes of broth ((your choice, turkey, chicken, vegetable, mushroom))
1 teaspoon
salt (begin with one and add more as needed)
1 tablespoon
apple cider vigenar (if needed, for flavor balancing)


This recipe is easily adaptable to add different veggies or herbs
  1. Saute olive oil, then add onion, and celery and stir.
  2. Add the rest of the ingredients and saute until heated through. 
  3. Add fresh herbs at the end as garnish or mixed in. If using fresh herbs, you may need fewer dried herbs.
  4. Splash or two of broth.
  5. Fill a casserole dish, cover and keep warm.

Dietary Preferences: