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.
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 on Thanksgiving. I’m not sure what that says about me because honestly, I love it all the holiday food. But stuffing is the dish I reach for first!
Every year, those who like me love stuffing, often debate which dressing will make the Thanksgiving table. Will it be cornbread stuffing or traditional herb stuffing? Or will it be something new and delicious, like Wild Mushroom Stuffing?
Oh the wonderful questions we get to ponder, because honestly, you can’t go wrong with any of them!
What to Love About Wild Mushroom Stuffing
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!
Wild Mushroom Stuffing Recipe?
As I mentioned in the “What to Love” section, this is basically a classic herb stuffing with added mushrooms.
But it’s also so much more! And quickly becoming my favorite stuffing ever.
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 that are 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!
Let’s talk about stuffing recipes!
Stuffing Recipe Questions
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.
Stuffing is a combination of dry cubed bread, moistened with flavorful stock, sometimes egg, with added vegetables and herbs.
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.
Although delicious all year, stuffing is especially delicious as a side dish or a main vegetarian option during the holidays of Thanksgiving and Christmas.
A great stuffing should be moist and tender, but not wet. If there is a puddle of broth at the bottom of the bowl, add additional bread. If it feels dry and a bit crumbly, add more liquid until the stuffing begins to clump together.
Ingredients for Wild Mushroom Stuffing
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
Should I Dry My Bread Cubes?
Yes! This is an important step for the best stuffing ever. You can do this two ways, the quickest method is in the recipe card below, and one I do most often.
To prep the bread, cut it into about 1-inch cubes, including the crust. Spread them in a single layer on baking sheet.
Then, you can either leave them on the counter to dry for a few days, or toast them in the oven for 15 minutes before proceeding with the recipe. The object is to dry or toast the bread so that it can absorb all of the wonderful flavors you’re putting in the stuffing.
Why do you put eggs in the stuffing?
I prefer stuffing with eggs for many reasons. First, it acts as a binder. Two, it doesn’t fall apart when you serve it. Three, it feels a little bit more filling and custardy!
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 in the refrigerator. That way, on the day of the feast, it’s easy to pull it altogether 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.
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Wild Mushroom Stuffing
- 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
- 3/4 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
- 1/3 cup Parmesan cheese
- 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.
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 it’s 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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.