Wild Mushroom Stuffing

Hands down my most favorite part of Thanksgiving is this Wild Mushroom Stuffing. NO QUESTIONS ASKED.

We’re about to dive head first into a whole lotta turkey, gravy, dessert, salads, potatoes, side dishes and baked cheese (because baked cheese should be mandatory at all fall gatherings).

Today we’re talking about this Wild Mushroom Stuffing. 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 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 earthy 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 (I’m looking at you mom!) 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!

Wild Mushroom Stuffing

Yield: Serves 8-10

Wild Mushroom Stuffing


  • 1 loaf country-style French bread with crust, cut into 1-inch cubes (about 14-15 ounces)
  • 10 tablespoons butter
  • 1 pound wild mushrooms
  • 2 shallots, finely sliced
  • 2 stalks celery
  • 2 bunches green onions, thinly sliced
  • 3/4 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
  • 1 ¼ - 2 cups chicken broth (or vegetable stock if you want to keep it vegetarian)
  • 4 ounces freshly grated Parmesan cheese


  1. Preheat oven to 375°F. Spread the cubed bread on large rimmed baking sheet and transfer into the ove. Bake until bread is dry, about 15 minutes. Remove from the oven and let cool.
  2. 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.
  3. Generously grease a large baking dish.
  4. Place the bread cubes in large bowl. Add the warm vegetable mixture; toss to combine.
  5. Whisk the eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
  6. Add more broth (about 1/2 to 3/4 cup) to stuffing if it still looks dry. Transfer to skillet or baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.

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  1. Hi Gaby – would you mind elaborating a bit on the type of French bread you use for this stuffing? Loaf sizes can vary between bakeries/stores and I wouldn’t want any ratios to be off. Thanks so much!

  2. Stuffing is the one thing I haven’t quite mastered yet for Thanksgiving. Definitely going to try yours! Would you mind if I put a link to it on our blog, A Wholesome New World? Thanks!!

  3. Oh my goodness this was so yummy last year when I made it for th fam that not only will I be making it for them again this year but I will be making it for my office Sidesgiving. Do you recommend that I make it the morning of (for work) and take it as we only have sternos to keep the food warm? Or do you think I will be fine making it the night before and relying on sternos to heat it up. If I do the latter, I would throw some stock on to prevent drying the stuffing out.

    1. I think you could prep the night before and assemble and bake the morning of! That would yield the best results

  4. stunning recipe, being a fan of mushrooms, this stuffing is a must try, love all those beautiful herbs that you used 🙂

  5. I made this for Thanksgiving this ;year and it was a hit with everyone. My sister and I will probably make this for every holiday now. It was easy to throw together….. toast the bread in the morning put in ziploc after they cool), chop up celery, onions and shallots put in container. Chop herbs, grate your cheese.. Once you start the mushrooms it all comes together quickly. Buttery, a bit crispy around the edges and so flavorful it makes my mouth water just writing about it.

    Also used tips for the perfect cheese and vegetable platters.

    Thanks Gaby

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  7. Won a “Stuffing Off” last night using this recipe! Only change, I added I lb regular Jimmy Dean sausage to the fun. Was insanely good. Will be a permanent Thanksgiving staple!

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