Sourdough & Sage Stuffing with Mushrooms, Apple and Walnuts

Sourdough & Sage Stuffing with Mushrooms, Apple and Walnuts

Side Dish 

  • 5


  • Easy


  • Preparation time

  • Cooking time


  • 3 medium size carrots, finely chopped
  • 3 celery stalks, finely chopped
  • 1 large onion, finely chopped
  • 4 cloves garlic, peeled and thinly sliced
  • 1/2 cup unsalted butter
  • 3 cups assorted mushrooms, chopped
  • 2 cups walnuts, toasted and chopped
  • 1/2 bunch of sage, leaves picked and thinly sliced
  • 1/4 bunch thyme, leaves picked and roughly chopped
  • 4 MacIntosh apples, finely chopped
  • 1 large loaf of sourdough, sliced and cut into 1/2 inch cubes
  • 1 egg, beaten
  • Extra virgin olive oil
  • Kosher salt and pepper


Preheat the oven to 350F degrees Place a large pot onto medium heat. Add butter to pot and heat until frothy - add in the celery, onion, carrot and apple and garlic. Stir to coat with butter and season with kosher salt. Place an All-Clad grill pan on a separate burner over medium heat. Toss the mushrooms in a splash of the olive oil and grill until golden brown on all sides. Once the mushrooms are done, add them into the pot with the rest of the vegetables. Continue cooking the vegetables until they are soft - add sage, thyme, walnuts and sourdough. Check seasoning and stir well to combine everything while slowly drizzling in the beaten egg. Spoon the stuffing evenly into the All-Clad lasagna pan and bake for 1 hour. Serve on a trivet in the middle of the table with turkey or roast pork and all the fixings OR cover with the handy lid and take with you to a pot luck.

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