For a rich and earthy twist on a holiday classic, nothing beats Thanksgiving Wild Mushroom Stuffing. I remember the first time I swapped traditional bread stuffing for this mushroom-packed version—the depth of flavor amazed everyone at the table. The mix of savory herbs, buttery bread cubes, and wild mushrooms created a side dish so hearty it almost stole the spotlight from the turkey. This stuffing is elegant, comforting, and perfect for elevating your Thanksgiving feast.
Ingredients
1 loaf (about 12 cups) day-old bread, cubed and lightly toasted
1 lb wild mushrooms (shiitake, cremini, oyster, or mix), sliced
1 onion, diced
2 celery stalks, chopped
3 garlic cloves, minced
1/2 cup unsalted butter
2 1/2 cups chicken or vegetable broth
2 eggs, lightly beaten
2 tsp poultry seasoning
1 tsp dried thyme
1 tsp dried sage
1 tsp salt
1/2 tsp black pepper
Fresh parsley, chopped, for garnish
Instructions
Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast for 10 minutes until golden. In a skillet, melt butter and sauté onion, celery, and garlic until softened. Add mushrooms and cook until browned and tender. In a large bowl, combine bread cubes, mushroom mixture, herbs, salt, and pepper. Pour in broth gradually while stirring until bread is moist but not soggy. Mix in eggs. Transfer to a greased baking dish and bake uncovered for 35–40 minutes until golden and crisp on top. Garnish with parsley before serving.
Substitutions
Use gluten-free bread if needed. Replace butter with olive oil for a lighter option. Add sausage for extra richness. Toss in dried cranberries or chestnuts for festive sweetness and crunch.
Equipment
Baking sheet
Large skillet
Mixing bowl
Baking dish
Wooden spoon
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze baked stuffing for up to 2 months. Reheat covered in the oven.
Reheating: Warm at 325°F until hot and crispy on top.
Top Tips
Use a mix of wild mushrooms for depth of flavor. Toast bread cubes to prevent soggy stuffing. Don’t oversaturate with broth—aim for moist but firm. Bake uncovered for a crisp, golden crust.
FAQs
Can I make this ahead of time? Yes, assemble stuffing the day before, cover, and refrigerate. Bake just before serving.
Can I make it vegetarian? Absolutely, just use vegetable broth instead of chicken broth.
What’s the best bread for mushroom stuffing? A mix of white and whole wheat works beautifully.
Can I stuff the turkey with this? Yes, but baking separately gives a crispier result.