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ByGaby Dalkin
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Do you love stuffing? Do you want to make a delicious and impressive dish for your next thanksgiving dinner without spending hours in the kitchen? Then this recipe is for you! My Wild Mushroom Stuffing recipe is simple to make, and it's sure to please even the most discerning palate. So what are you waiting for? Get started on your Thanksgiving feast today!
Yes I love mashed potatoes, but hands down my most favorite part of Thanksgiving is this Wild Mushroom Homemade Stuffing recipe. NO QUESTIONS ASKED.
Table of Contents
Why I Love This Recipe
We're about to dive head first into a whole lottaroasted turkey, gravy, dessert, salads, mashed potatoes, side dishesand baked cheese (because baked cheese should be mandatory at all fall gatherings).
Before we get to the rest of those things, we're talking about this Wild Mushroom Stuffing Recipe!
If you're a long time reader of What's Gaby Cooking, you know that stuffing and I are best friends. FOREVER. It's my favorite part about Thanksgiving and I love this easy stuffing recipe. Hands down the best stuffing recipe EVER created and I'll never deviate from it. I drizzle a bit of my homemade gravy on top and go to town.
It's basically a traditional stuffing recipe, with all the mushrooms. Fresh, because of all the variety of herbs and perfectly salty with the addition of Parmesan cheese. You really can't go wrong. AND... because I know not all of you are as obsessed with mushrooms as me, you can easily omit those when whipping this up and it will still be a mega star! AND if you have vegetarians in your family, they will love the addition of shrooms!
There are 3 parts to incredible stuffing:
1. Great bread. Find a really delicious loaf of bread - it can be plain or seasoned. I've done this recipe with a rosemary roasted garlic bread and it was incredible. Also incredible with a good old baguette from an amazing french bakery!
2. Herbs. The herbs in this dish are what really make it shine. They bring such a depth of flavor that a lot of stuffings don't have.
3. Parm + Eggs. The parmesan cheese and egg mixture gives this almost a custard like finish that makes it creamy while still maintaining the bread!! It's perfect.
Let's talk stuffing recipe 101 so we're all prepped and ready for Thanksgiving day!
Ingredients & Substitutions
- Country-style French bread with crustcut into 1-inch cubes
- butter
- wild mushrooms
- shallotsfinely sliced
- celery
- green onions
- Italian parsley
- fresh oregano
- fresh sage
- fresh thyme
- garlic cloveminced
- coarse kosher salt
- freshly ground black pepper
- large eggs
- chicken broth divided
- freshly grated Parmesan cheese
*For a full list of ingredients and instructions please see recipe card below.
How to Make Wild Mushroom Stuffing
Step 1: Preheat oven to 375°F. Spread the cubed bread on large rimmed baking sheet and transfer into the oven. Bake until bread is dry, about 15 minutes. Remove from the oven and let cool.
Step 2: Meanwhile, melt the butter in heavy large skillet over medium heat. Add mushrooms and shallots and sauté until golden, about 7 minutes.
Step 3: Add the celery, green onions, various herbs, garlic, salt and pepper and sauté for 3-4 minutes more.
Step 4: Place the bread cubes in large bowl. Add the warm vegetable mixture; toss to combine. Whisk the eggs and ¾ cup broth in medium bowl.
Step 5: Add egg mixture to stuffing and toss to coat. Mix in Parmesan. Add more broth (about ½ to ¾ cup) to stuffing if it still looks and feels dry.
Step 6: Transfer to greased skillet or baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
How to Store Wild Mushroom Stuffing
You can store this stuffing in the fridge once its cool. Transfer to a container, or cover the baking dish tightly with foil. When its time to eat, pop it back in the oven or microwave until its warmed throughout.
How to Freeze Wild Mushroom Stuffing
You sure can freeze this stuffing! Once you're done baking it, let it cool, and then transfer it into smaller glass containers and freeze. When it's time to eat it, just warm it up in a toaster oven, in the oven or in the microwave until it's warmed throughout.
Tips & Tricks
Dry your bread cubes! I prep my bread cubes a few days ahead of time and let them dry out on the counter. This way they still maintain their shape/bulk when you add the eggs, parmesan and stock. If you don't have time to let the bread cubes dry out a few days ahead of time, you can toast it in the oven the day of no problem!
FAQs
What is traditional stuffing made of?
It's only the best part of Thanksgiving + Christmas! No but really, stuffing is a combination of dried out cubed bread that can be mixed with any number of add-ins. I like keeping things bright and fresh and decadent with the recipe below.
What kind of bread should I use for Thanksgiving stuffing recipe?
I love a really great french loaf, a baguette, sourdough, or any other type of hearty bread. The only breads I would stay away from would be a brioche or anything generally soft.
Should you put egg in your 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!
Can I prepare stuffing ahead of time?
You sure can! I do all the time. I'll prep the bread and the butter/herb mixture a day or so ahead of time so all I have to do on the day of the feast is mix everything together and bake. Easy.
And there you have it! Any other Thanksgiving stuffing questions... shout them out below!
Thanksgiving is just around the corner, and that means one thing – stuffing! This year, why not try something a little different and make your stuffing with wild mushrooms and fresh herbs? Our Wild Mushroom Stuffing recipe is easy to follow and will leave your guests begging for more, it is literally best thanksgiving stuffing recipe. So what are you waiting for? Get in the kitchen and start cooking!
PS – are you thinking of putting this on your Thanksgiving menu? Check out the fullWhat’s Gaby Cooking menuhere along with the master prep schedule to keep things organized and on track!
And if you need more Thanksgiving Ideas check out this roundup of80+ Thanksgiving Recipesand Ideas
Similar Recipes
- Thanksgiving Stuffing Muffins (Stuffins)
- Cornbread Stuffing with Sausage
- Rustic Herb Stuffing
- Caramelized Onion Potato Gratin
If you tried this recipe, please leave a 🌟star ratingand let me know how it goes in the 📝commentsbelow. Thanks for visiting today
Wild Mushroom Stuffing
Author: Gaby Dalkin
5 from 65 votes
Hands down my most favorite part of Thanksgiving is this Wild Mushroom Stuffing. NO QUESTIONS ASKED.
Print Recipe Pin Recipe Review Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Side Dish
Cuisine American
Servings 8 people
Ingredients
- 1 loaf country-style French bread with crust cut into 1-inch cubes (about 14-15 ounces or 8-9 cups of cubed bread)
- 10 tablespoons butter
- 1 pound wild mushrooms
- 2 shallots finely sliced
- 2 ribs celery
- 2 bunches green onions thinly sliced
- ¾ cup chopped fresh Italian parsley
- 2 tablespoon chopped fresh oregano
- 2 tablespoon chopped fresh sage
- 2 tablespoon chopped fresh thyme
- 3 large garlic clove minced
- 2 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 3 large eggs
- 2 cups chicken broth, divided
- 4 ounces freshly grated Parmesan cheese
Instructions
Preheat oven to 375°F. Spread the cubed bread on large rimmed baking sheet and transfer into the oven. Bake until bread is dry, about 15 minutes. Remove from the oven and let cool.
Meanwhile, melt the butter in heavy large skillet over medium heat. Add mushrooms and shallots and saute until golden, about 7 minutes. Add the celery, green onions, various herbs, garlic, salt and pepper and sauté for 3-4 minutes more.
Generously grease a large baking dish.
Place the bread cubes in large bowl. Add the warm vegetable mixture; toss to combine.
Whisk the eggs and ¾ cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
Add more broth (about ½ to ¾ cup) to stuffing if it still looks and feels dry. Transfer to skillet or baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
Notes
Prep ahead instructions: You can prep the bread 3-4 days ahead of time and store in an air tight container. You can also make the butter/herb mixture a day or two ahead of time and refrigerate. That way, day of the dinner, all you have to do is combine everything with the stock, eggs and cheese and bake.
Nutrition Information
Calories: 380kcal | Carbohydrates: 34g | Protein: 15g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1501mg | Potassium: 438mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1335IU | Vitamin C: 14mg | Calcium: 228mg | Iron: 4mg
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Could olive oil be used in place of the butter?
Reply
it could but that might taste quite oily!
This is soo good! I made this stuffing for the first time this year (I normally do boxed stuffing because it’s easy) but this is not only easy it’s so flavorful!! My whole house smelled like thanksgiving when I prepped this a few days before thanksgiving. Everyone who came (12 people) said how amazing it is! I will absolutely be making this stuffing every year!Reply
I think about it year round, it’s THAT good!Reply
Anyone make this in a muffin tin? Curious if dries out. Any feedback appreciated
Reply
use this as a guide https://whatsgabycooking.com/stuffing-muffins/
O accidentally pick Up a ciabatta baguette instead of a French. Would This bread still in this recipe?
Reply
totally works
What size dish did you use? Thanks!
Reply
9x13
Thoughts on adding sausage to this stuffing?
Will it be too much with the cheese?
Lots of different constraints from guests this year, so trying to make all different things work!Reply
I add 1 lb hot Italian sausage and it’s been perfection!
Any recommendations on which wild mushrooms to use ?
Reply
my favorite are Chanterelles, Maitake, Shiitake or Beech!
I always make something a little different to add to the traditional Thanksgiving recipes. Made this last year and it was a HIT!!! Now it is apparently what I have to bring every year. Moved since last year and am worried about finding good mushrooms but I will figure it out. 🙂Reply
2nd time making it. My family said the BEST RECIPE EVER!!Reply
Just wanted to make a shout out that you were right…this was THE BEST STUFFING EVER!! I’ll be making it every year from here on out! Thank youReply
I love mushrooms and bread!
This recipe was easy to make and it was so yummy.
I added carrots for some extra veggies.Reply
Best stuffing ever! Everyone enjoyed it, which is rare in my family. This is my new go-to.Reply
Absolute hit of the feast yesterday! Sending other's to your website to find your stuffing recipe.Reply
