Mushroom and Sausage Stuffing

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Extra-virgin olive oil, for cooking

4 celery ribs, cut into 1/4-inch dice 

4 onions, cut into 1/4-inch dice 

Kosher salt 

3 cloves garlic, smashed and finely chopped 

1 pound cremini or button mushrooms, stemmed and cut into 1/4-inch slices 

1 1/2 pounds sweet Italian sausage, casings removed and meat crumbled 

2 cups dry white wine 

Peasant bread, crusts removed, cut into 1-inch chunks (about 12 cups) and toasted

1 cup walnuts, coarsely chopped 

1 bunch fresh sage, finely chopped 

3 to 4 cups chicken stock