If you’re already dreaming of the perfect Thanksgiving table, wait until you meet this wild mushroom stuffing! It’s hands-down one of my favorite side dishes of the season. Loaded with richly sautéed mushrooms, fresh herbs, and just the right cheesy-egg custard finish, this version of stuffing says “holiday” without feeling fussy. Whether you’re serving roast turkey or going meatless, this recipe delivers all the cozy, comforting flavors you want, with a big dose of WOW.
Yes I love these easy marscapone mashed potatoes, but hands down my most favorite part of Thanksgiving is this Wild Mushroom Homemade Stuffing recipe. NO QUESTIONS ASKED.
Wild Mushroom Stuffing at a Glance
- 🕒 Total Time: ~1 hour 40 minutes (10 min prep + 1 hr 30 min cook)
- 👪 Servings: 8 people
- 🍝 Cuisine Type: American / Thanksgiving Classic
- 🧂 Flavor Profile: Earthy wild mushrooms, fresh herbs (oregano, sage, thyme), garlic, parmesan, rich and savory yet bright from herbs
- 📖 Dietary Info: Contains dairy (Parmesan cheese), eggs, gluten (bread); vegetarian-friendly if using vegetable broth
- 📦 Storage Notes: Store covered in fridge once cooled; can be frozen in portions and reheated when ready to serve.
- ⭐ Why You’ll Love It: A stuffing that elevates the holiday dinner — full of flavor, loaded with mushrooms and herbs, and designed to be the standout side dish you’ll want again and again.
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Why I Love This Recipe
We're about to dive head first into a whole lotta homemade roasted turkey, turkey gravy, thanksgiving desserts, farmers market salads, mashed potatoes, sauteed brussels sprouts and baked cheese (because baked cheese should be mandatory at all fall gatherings).
Jump to:
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
Substiutions
- 🍄 Mushroom Swaps
Mixed mushrooms are ideal, but if you can’t find wild ones, go with cremini, baby bella, or shiitake they still bring tons of umami.
Portobello gives a meatier texture if you want something heartier. - 🍞 Bread Options
Sourdough for a tangy, chewy base.
Brioche or challah for a buttery, richer stuffing.
Whole grain or multigrain for a heartier, nutty twist. - 🧈 Flavor Boosters
Add sausage (Italian or breakfast-style) for a savory, hearty version.
Use pancetta or bacon for smoky depth. - 🧅 Veggie and Herb Variations
Swap shallots for onions for a sweeter bite.
Leeks add a mild, buttery flavor that’s great with mushrooms.
Fresh thyme, rosemary, and sage are classic, but you can play with tarragon or parsley for a brighter note. - 🥣 Liquid and Fat Swaps
Vegetable stock for a vegetarian version (or mushroom broth for max umami).
Olive oil instead of butter for a dairy-free option.
Chicken stock + butter combo for the most traditional flavor. - 🧀 Optional Add-Ins
Parmesan or Gruyère melts beautifully and adds a nutty flavor.
A drizzle of truffle oil right before serving if you’re feeling fancy.
Chopped kale or spinach for a veggie-packed version.
*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.
10 Tips + Tricks for the Best Wild Mushroom Stuffing
Serve it up golden. Stuffing is the unsung hero of the table, it deserves that center-stage moment. Serve straight from the baking dish and watch it disappear.
Start with great bread. Grab a hearty loaf, think sourdough, country French, or baguette. Skip the soft sandwich stuff. You want bread that can soak up flavor but still hold its shape.
Dry it out! This is non-negotiable. Stale or toasted bread cubes are what keep stuffing from turning soggy. Either cube and leave them out overnight or toast them in the oven until just crisp.
Get that golden sear. When you sauté your mushrooms, let them hang out in the pan until they’re deep golden and smell incredible. No pale mushrooms allowed. That color equals flavor.
Layer the flavor early. Season as you go. Salt the mushrooms, taste the aromatics, and don’t hold back on the herbs. Sage, thyme, and parsley make this dish sing.
Balance is everything. The trick to perfect stuffing is hitting that sweet spot between too dry and too soggy. Add the broth a little at a time. You can always pour in more, but you can’t take it out.
Eggs + Parmesan = magic. They give the stuffing that custardy center and golden, crisp top. Basically, it’s like the best savory bread pudding ever.
Mix up your mushrooms. A blend of cremini, shiitake, and oyster gives the best depth. But if you’ve only got one kind, that’s totally fine and it’ll still taste amazing.
Prep ahead, stress less. You can sauté your mushroom and herb mixture the day before, then assemble and bake when you’re ready. Total game changer for holiday cooking.
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.
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 full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas
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If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Wild Mushroom Stuffing
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.
Incredible stuffing - I trust your recipes more than any other food blog out there, and I appreciate the dedication to the basics and building flavors. I will make this stuffing as my go to again and again, and I don't think I will need to look at the recipe again to do so. Thanks for not only doing a great recipe but teaching basics, even to someone who cooks quite a bit 🙂
This is the best stuffing I’ve ever made, new family favorite! I added roasted chestnuts and it was delicious!
Do you "grease" thebaking dish with butter?
I dont! But you are welcome to if that makes you happy 🙂
Can you omit the eggs or replace with something? We have an egg allergy in the house.
sadly there is not a great swap so you could omit and it would just be less custardy but still packed with flavor
salted or unsalted butter?
unsalted!
Is the celery critical or is there a good substitution?
you can omit it
Is this good in the turkey? Has anyone tried?
It’s wonderful
Can we prep ahead and just bake the day of thanksgiving or just make the early prep and put it together on day off. How many days ahead of time can we make it.
here is how to prep it ahead: https://whatsgabycooking.com/thanksgiving-menu-2/
Question - Do you slice the mushrooms, or saute whole? Some of those wild mushrooms can be quite large :)!
slice or chop!!
Our favorite stuffing - we have made this for several years and it is always a highlight of our Thanksgiving meal! Very flavorful! We have used a variety of mushrooms in the past and it is always very delicious. Thanks Gaby!
This is my family’s favorite side now! It’s delicious and pairs well with so many different entrees!
This is the best stuffing I've ever made and I'll never not use this recipe for the rest of my living days on this earth. I used homemade sourdough and chicken broth and both of these details didn't go unnoticed. What I appreciated most about this recipe was Gaby's prep ahead suggestions. I made everything the night before and popped it into the oven about an hour before serving dinner. Everyone raved about this stuffing this year - so flavorful and delicious!
This stuffing is perfection. It’s perfectly seasoned, full of umami goodness and so easy. I’ve used wild mushrooms and this year I used all crimini just to make my life easier and it was perfect both ways. I couldn’t love this stuffing more!!! It’s the best! Make it! You’ll love it.
This stuffing is perfection. It’s perfectly seasoned, full of umami goodness and so easy. I’ve used wild mushrooms and this year I used all crimini just to make my life easier and it was perfect both ways. I couldn’t love this stuffing more!!! It’s the best! Make it!