Bacon Mushroom Walnut Stuffing

by Katie of:

2 T. extra-virgin olive oil
2 large yellow onions, diced finely
3 celery stalks, diced in 1/4 inch pieces
1/2 t. salt
1/4 t. pepper
10 oz. package cremini or button mushrooms, chopped (each mushroom chopped in 6-8 pieces)
2 T.fresh sage, chopped
1 T. fresh parsley chopped
1 T. fresh rosemary, chopped
1/2 cup dry white wine, such as Sauvignon Blanc
1 c. walnuts, roughly chopped
5 c. crumbled cornbread (day old is best)
1 to 1 1/2 c. chicken broth or stock
2 large eggs, lightly beaten

In large skillet add bacon pieces and saute about 3 minutes. Add mushrooms, celery and onions and sprinkle with salt and pepper and cook for 5-7 minutes or until mushrooms and vegetables are softened. Add wine and stir, scraping bottom of pan to get up brown bits until wine is reduced by half and almost gone. Add fresh herbs and mix then transfer from pan to large bowl. Add chicken broth or stock just to moisten, not make soggy. Beat eggs in small bowl then add to stuffing mixture and toss to mix well. Spray 9x13 baking dish and spoon stuffing into it. Bake uncovered until browning on top about 30 minutes.