Mushroom and Walnut Stuffing

INGREDIENTS

• 2 tablespoons extra-virgin olive oil, plus more for baking dish
• 2 large yellow onions, diced small
• 3 celery stalks, diced medium (about 2 cups)
• Coarse salt and ground pepper
• 10 ounces cremini or button mushrooms, diced small
• 2 tablespoons fresh sage leaves, finely chopped
• 1/2 cup dry white wine, such as Sauvignon Blanc
• 1 cup toasted walnuts, roughly chopped
• 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups) and left uncovered overnight or toasted
• 1 to 1 1/2 cups low-sodium or homemade chicken or turkey broth
• 2 large eggs, lightly beaten

DIRECTIONS

• In a large skillet, heat 1 tablespoon oil over medium-high. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, untilvegetables are soft, 5 to 7 minutes; transfer to a large bowl. 
• Add 1 tablespoon oil, mushrooms, and sage to skillet; season with salt and pepper and cook, stirring often, until mushrooms are browned, 5 minutes. Add wine and cook, stirring and scraping up any browned bits with a wooden spoon, until wine is almost evaporated. Transfer to bowl with vegetables; add walnuts, bread, and enough broth to moisten (stuffing should feel moist but not soggy). Season with salt and pepper and toss to combine.
• Add eggs to bread mixture and toss well to combine. Reserve 4 cupsstuffing for turkey. Spoon remaining stuffing into a lightly oiled 2-quart baking dish. (To store, cover and refrigerate, up to 1 day.) Preheat oven to 400 degrees, with rack in upper third. Bake, uncovered, until golden brown on top, 30 minutes.