Skillet Stuffing with Mushrooms, Apricots & Walnuts
This tasty holiday side serves 4-6 people!
  • CourseSide dish
  • CuisineBudget-friendly, Holiday, Vegan, Vegetarian
Ingredients
  • 1 baguette, diced into 1/4” cubes
  • 1 onion, diced
  • 4 garlic cloves, minced or grated
  • 1 head celery, ends removed and thinly sliced
  • ½ lb. dried apricots, diced
  • ½ lb. walnut pieces, roughly chopped
  • ½ lb. cremini mushrooms, thinly sliced
  • 6-8sprigs thyme, leaves removed
  • 2 bay leaves
  • 2sprigs rosemary, leaves removed and chopped
  • 1sprig sage, leaves removed and chopped
  • 2cups vegetable broth
  • 2tsp. smoked paprika
  • ½ bunch parsley, roughly chopped
Instructions
  1. Wash and dry all produce, then prepare ingredients.
  2. Heat 1 Tbsp. oil in a large skillet over medium-high heat.
  3. Add the diced baguette and toast, occasionally stirring for 6-8 min. until beginning to brown. Remove from heat and set aside.
  4. Using the same skillet, heat 2 Tbsp. olive oil. Add onion, celery and mushrooms to the skillet. Cook for 4-5 min. until the onions and celery are translucent and soft.
  5. Add garlic, paprika, sage, rosemary, thyme and bay leaves; sauté until flavors are evenly distributed, about 2-3 min.
  6. Add baguette cubes, walnuts and apricots; sauté for another 3-4 min.
  7. Slowly add vegetable broth and stir. Add enough to moisten bread lightly without making it mushy. Continue to cook and stir for another 4-6 min.
  8. Add parsley, stir, serve and enjoy!
Recipe Notes

Recipe courtesy of East Side Table.

To make a non-vegan version of this recipe, swap the mushrooms for chorizo or Italian sausage, the vegetable broth for turkey or chicken broth, or the juices from your holiday turkey! Feel free to exchange the apricots for your favorite dried fruit and/or the walnuts for your favorite nut.

 

Skillet Stuffing with Mushrooms, Apricots & Walnuts
Print Recipe
This tasty holiday side serves 4-6 people!
  • CourseSide dish
  • CuisineBudget-friendly, Holiday, Vegan, Vegetarian
Ingredients
  • 1 baguette, diced into 1/4” cubes
  • 1 onion, diced
  • 4 garlic cloves, minced or grated
  • 1 head celery, ends removed and thinly sliced
  • ½ lb. dried apricots, diced
  • ½ lb. walnut pieces, roughly chopped
  • ½ lb. cremini mushrooms, thinly sliced
  • 6-8 sprigs thyme, leaves removed
  • 2 bay leaves
  • 2 sprigs rosemary, leaves removed and chopped
  • 1 sprig sage, leaves removed and chopped
  • 2 cups vegetable broth
  • 2 tsp. smoked paprika
  • ½ bunch parsley, roughly chopped
Servings:
Units:
Instructions
  1. Wash and dry all produce, then prepare ingredients.
  2. Heat 1 Tbsp. oil in a large skillet over medium-high heat.
  3. Add the diced baguette and toast, occasionally stirring for 6-8 min. until beginning to brown. Remove from heat and set aside.
  4. Using the same skillet, heat 2 Tbsp. olive oil. Add onion, celery and mushrooms to the skillet. Cook for 4-5 min. until the onions and celery are translucent and soft.
  5. Add garlic, paprika, sage, rosemary, thyme and bay leaves; sauté until flavors are evenly distributed, about 2-3 min.
  6. Add baguette cubes, walnuts and apricots; sauté for another 3-4 min.
  7. Slowly add vegetable broth and stir. Add enough to moisten bread lightly without making it mushy. Continue to cook and stir for another 4-6 min.
  8. Add parsley, stir, serve and enjoy!
Recipe Notes

Recipe courtesy of East Side Table.

To make a non-vegan version of this recipe, swap the mushrooms for chorizo or Italian sausage, the vegetable broth for turkey or chicken broth, or the juices from your holiday turkey! Feel free to exchange the apricots for your favorite dried fruit and/or the walnuts for your favorite nut.

 

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