Preparation

• Wash and slice the mushrooms, wash and dice the celery, peel and shred the carrots, dice the onion, mince the garlic, and chop the parsley.
• Add 3 tablespoon of the butter to a large pot along with the sliced mushrooms. Sauté the mushrooms over medium heat until they have released all of their moisture and have begun to caramelize and brown on the edges (about 5-7 minutes).
• Add the garlic, onion, sage, thyme, some freshly cracked pepper, and ¼ teaspoon salt to the pot. Continue to sauté until the onions are soft and transparent (about 3-5 minutes), add the celery and continue to sauté for a few minutes more. Finally, add the shredded carrots and continue to sauté for a couple more minutes, or just until the carrots begin to soften.
• While sautéing the vegetables, add the chopped walnuts to a dry skillet. Cook and stir the walnut pieces over medium heat for 2-3 minutes, or just until they begin to give off a nutty aroma. Remove them from the heat immediately.
• Add the toasted walnuts, the remaining 3 tablespoon butter, and a handful of fresh parsley to the pot. Stir until the butter has fully melted. Taste the mixture and add more salt if needed.
• Preheat the oven to 350ºF. Cut the stale bread into ½-inch cubes. Add the cubes to the pot with the sautéed vegetables and herbs. Stir well to coat the bread in the butter.
• Pour in the vegetable broth, ½ cup at a time, stirring well each time before adding more. The bread will not be completely saturated but will absorb more moisture as it bakes.
• Coat the inside of a 3-quart casserole dish with non-stick spray. Add the stuffing mixture to the dish, spread it out evenly, and compress it down slightly. Cover the dish with foil.
• Bake the stuffing in the preheated oven for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crispy. Garnish with any remaining chopped parsley just before serving.