Wild Mushroom Stuffing Recipe

Square image wild mushroom stuffing with a bite missing in a white casserole dish.

Wild Mushroom Stuffing Recipe

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.

Prep Time10

Cook Time1 30

Total Time1 40

Servings: servings

Calories: 198kcal

Author: Stephanie Wilson

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

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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.

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.

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