Wild Mushroom Stuffing
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If there is one iconic Thanksgiving dish, other than the turkey, stuffing has to be it. This Wild Mushroom Stuffing recipe is an impressive, delicious side dish, packed with savory, earthy flavors, and easy to make from scratch.
For more stuffing inspiration, try the Classic Stuffing or Thanksgiving Stuffing for a traditional herb-and-bread version, or Cornbread Dressing if you love Southern flavors.
What to Love About This Stuffing
Just imagine, savory mushrooms and onions sauteed in butter and olive oil, mingling with cubes of toasted, crusty peasant bread. And then let them mingle with fresh herbs and seasoning and baked to utter perfection. Yep. I'm imagining it too. And I can promise, it's really, really good.
And when I say, seriously delicious, I mean it. Stuffing has to be THE number one dish I look forward to on Thanksgiving. I'm not sure what that says about me because, honestly, I love all the holiday food. But stuffing is the dish I reach for first!
There are so many things to love about this side dish... but here are just a few.
- A classic stuffing with added mushrooms for flavor and texture.
- Delicious options for vegetarian guests and family.
- It doesn't take all day to make.
- Leftovers. Seriously, on everything from turkey sandwiches to turkey soup!
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Ingredients
The ingredient measurements are in the recipe card below, but here's all you need to make this Thanksgiving stuffing recipe
- Country-style bread, cubed and toasted: Be sure to choose quality bread like either an Italian or French loaf, a crusty peasant bread, or even ciabatta. It's important to toast the bread because dry bread absorbs tremendous flavor!
- Olive oil and butter for sautéing vegetables
- Mushrooms like cremini, oyster, portobello, and shiitake as very flavorful. Mushrooms can get a bit pricey so any mushroom variety works well... even simple brown mushrooms!
- Vegetables: celery ribs, green onions, and garlic
- Fresh Herbs: Italian parsley and thyme
- Liquid: vegetable or chicken broth
- Seasoning: kosher salt and freshly ground black pepper
- Binding: large eggs
- Parmesan cheese
How to Make Wild Mushroom Stuffing
- Step 1: Toast the Bread: Preheat the oven to 375°F. Cut the bread into 1-inch cubes and spread in a single layer on a large baking sheet. Bake until lightly toasted, about 15 minutes, then transfer to a large mixing bowl.
- Step 2: Sauté the Vegetables: In a large skillet, heat olive oil and butter over medium heat. Add the mushrooms and cook until golden, about 7 minutes. Stir in the celery, green onions, parsley, thyme, and garlic, along with salt and pepper. Sauté for 3 to 4 minutes more, until fragrant. Then combine the toasted bread cubes, eggs, broth, and Parmesan.
- Bake: Transfer to a greased baking dish, cover with foil, and bake for 60 minutes. Remove the foil and bake another 15 to 30 minutes, or until golden and crisp on top.
Should I Dry My Bread Cubes?
Yes! Starting with dry bread is the key to perfect stuffing. Fresh bread soaks up too much liquid and turns mushy. For the best texture, cut the bread into 1-inch cubes and either air-dry for a day or two or toast in the oven for about 15 minutes until crisp. Once cooled, it's ready to absorb all the delicious mushroom and herb flavors.
How to Make Stuffing Ahead
If I'm not toasting the bread on the day of, I like to prep the bread several days before the holiday. On the day before, I prep the vegetables and store them in the refrigerator. That way, on the day of the feast, it's easy to pull it all together and bake.
Storing Thanksgiving Leftovers
Stuffing should always be cooked immediately after assembling. To store cooked stuffing, let it cool to room temperature (but not more than 2 hours), cover, and refrigerate for 3 to 4 days.
If you want to freeze stuffing, let it cool and then transfer to airtight freezer containers. It will keep for a month or two.
Wild Mushroom Stuffing Recipe
A great stuffing recipe is almost a requirement for the holidays. I can't imagine Thanksgiving without one or two. This dressing is a twist on a classic herb stuffing with added wild mushrooms.
Here's how it differs from traditional stuffing: It has all the elements you love (bread, onions, and celery) with additional fresh herbs that elevate all the classic ingredients. Then, you add earthy mushrooms sautéed in butter and olive oil. And then, you add Parmesan cheese to give the stuffing a salty, flavor-filled ingredient. It's just so, so good!
Recipe FAQs
Yes - it's one of the most important steps! Fresh bread absorbs too much liquid and turns mushy. Cut your loaf into 1-inch cubes, then either air-dry for a day or two or toast in the oven for 15 minutes until crisp. Once cooled, the bread will perfectly soak up the mushroom and herb flavors.
Yes. For the best texture, cover the dish with foil and bake in a 375° oven until mostly cooked through. Then uncover the stuffing and continue to cook until the top is toasted.
A mix of mushrooms gives the best flavor and texture. Try cremini, shiitake, and button mushrooms for a balanced, earthy blend. You can also include wild varieties like chanterelles or oyster mushrooms if they're available - they add depth and a touch of elegance.
Yes! Assemble the stuffing, cover tightly, and refrigerate up to 24 hours before baking. Let it come to room temperature, then bake as directed. You may want to add a splash of extra broth if it looks dry before going into the oven.
Yes, it freezes well. Let the baked stuffing cool completely, then store in an airtight container for up to 3 months. Reheat in a 350°F oven, covered with foil, until warm, adding a drizzle of broth if needed to restore moisture.
Dictionaries define stuffing as "a mixture used to stuff another food, traditionally chicken or turkey, before cooking." Often dressing is considered a side dish cooked in a pan outside of the turkey. I often use the words interchangeably-- thus this recipe title.
More Recipes You May Also Enjoy
- Cinnamon Brioche Bread Pudding
- Leftover Turkey Noodle Soup
- Crockpot Apple Cider
- How to Carve a Turkey (Step-by-Step)
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Wild Mushroom Stuffing Recipe
Ingredients
- 1 pound country-style bread cut into 1-inch cubes
- 2 tablespoons olive oil
- 5 tablespoons butter
- 1 pound wild mushrooms sliced
- 3 celery ribs chopped
- 2 bunches green onions thinly sliced
- ¾ cup fresh Italian parsley chopped
- 2 tablespoons fresh thyme chopped
- 4 cloves garlic minced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 large eggs
- 2 cups chicken or vegetable broth
- ⅓ cup Parmesan cheese
Instructions
- Preheat the oven to 375°F and generously grease a large baking dish. Cut the bread into 1-inch cubes and spread in a single layer on a large rimmed baking sheet. Bake until toasted, about 15 minutes. Transfer to a large mixing bowl and set aside.
- Heat the olive oil and butter in a heavy large skillet over medium heat. Once the butter is melted, add the mushrooms and sauté until golden; about 7 minutes. Add celery, green onions, parsley and thyme, garlic, salt and pepper; sauté for 3 to 4 minutes more.
- Add the mushroom mixture to the bowl with the bread cubes and toss to combine.
- In a separate bowl, whisk together the eggs and 1 cup of the broth in a medium bowl. Pour the egg mixture over the stuffing and toss to coat. Stir in the Parmesan cheese.
- Add the additional broth as needed if the stuffing looks or feels dry. Transfer to the prepared baking dish and cover with foil.
- Bake 60 minutes, remove foil, and bake until golden; about 15 to 30 minutes more.
Video
Notes
- Make Ahead Instructions: To make this stuffing ahead, cube the bread and let it dry. On the day before serving, prep the vegetables so that they're ready to assemble and bake on the day of the feast.
- Bread Choices: I like to use either an Italian or French loaf or a crusty peasant bread or even ciabatta. It's important to toast the bread because dry bread absorbs the tremendous flavor.
- Wild Mushrooms: Great choices of wild mushrooms would be cremini, oyster, portobello, and shiitake as they are very flavorful. But any mushroom variety works as well, and brown mushrooms are delicious too.
- Serving: The stuffing will keep its heat when covered so you can plan to remove it from the oven about an hour before serving.
- Storage: Stuffing should always be cooked immediately after assembling. Once baked, let it cool at room temperature for no more than 2 hours, then cover tightly and refrigerate for 3 to 4 days. Reheat in a 350°F oven until hot, adding a splash of broth if needed to restore moisture.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Is it two bunches of green onions or two green onions? Seems like two packages is a lot.
Hi Jean, it is actually 2 bunches that when thinly sliced should be about 3/4 to 1 cup in measurement.