Wild Mushroom Stuffing // Stuffing Recipe 101


Total Time:

1 hour 40 minutes



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

Wild Mushroom Stuffing recipe from www.whatsgabycooking.com (@whatsgabycookin)

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).

Wild Mushroom Stuffing from www.whatsgabycooking.com (@whatsgabycookin)

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 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.

Wild Mushroom Stuffing recipe from www.whatsgabycooking.com (@whatsgabycookin)

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, 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 recipe from www.whatsgabycooking.com (@whatsgabycookin)

Let’s talk stuffing recipe 101 so we’re all prepped and ready for Thanksgiving day!

What is stuffing?

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 makes the best stuffing?

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.

Do I need to dry my bread cubes?

You do!! 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!

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.

Do I need to use eggs in 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.

Can you freeze Thanksgiving stuffing?

You sure can! 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.

And there you have it! Any other Thanksgiving stuffing questions… should them out below!

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!

Wild Mushroom Stuffing from www.whatsgabycooking.com (@whatsgabycookin)

Wild Mushroom Stuffing

Hands down my most favorite part of Thanksgiving is this Wild Mushroom Stuffing. NO QUESTIONS ASKED.
5 from 16 votes
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Side Dish
Cuisine American
Servings 8 people


  • 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
  • 2 cups chicken broth or vegetable stock if you want to keep it vegetarian
  • 4 ounces freshly grated Parmesan cheese


  • 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.
  • 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 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
  • Add more broth (about 1/2 to 3/4 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.

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Recipe Rating


  1. Sian

    Hi Gaby,

    I’m making this stuffing for the first time this Thanksgiving and I just wanted to clarify, if you let the bread sit out for a few days do you skip the first step of baking it or is it still recommended to bake the bread after it’s been sitting out? Just want to make sure I don’t mess it up (my husband would legit cry!)

    • Gaby

      I left it sitting out for a day or two and then toasted it!!

  2. alison

    I am planning on making your stuffing recipe for 25 people and I am wondering if I should double or triple the recipe? thanks!

  3. carey

    Hi, your recipe sounds delicious, I am just curious about wild mushrooms, can I substitute button mushroom?
    thank you

  4. Lindsay

    Could I substitute leeks for the shallots? I did with the herbed stuffing and it was amazing but I want it to be as amazing as possible for Thanksgiving. Thanks!

  5. Theresa baiocchi

    I’m making this for the first time. Approximately how many cups of bread are required ?

    • Gaby

      roughly 1 pound of bread – most bread should be labeled with a weight when you buy it! But 8ish cups too!

  6. Heena

    Making this tomorrow! When you say make the herb mixture for the day ahead prep, what exactly does that entail? Thanks! Can’t wait to try it!

  7. Jen

    5 stars
    So these taste so good. So good. So good. I read the recipe as saying prep time 10 minutes. I am a novice cooker and my prep time was longer maybe because I went yesterday. It took time to find all the ingredients ( There was only one little flat parsley package so I looked up substitutes and basil was suggested). + the bread cubes. I’m last minute so I got a fresh baguette but cut it up in cubes and drizzled olive oil on them and baked them for an hour and15 minutes and put them in the fridge on a plate. I bought baby Bella and shiitake mushrooms. ( looked them up as closest to wild mushrooms and they tasted so good) And then washing and drying and prepping all the fresh herbs, mushrooms and ingredients today. I would say prep is longer than 10 minutes but omg I would not argue on the flavor!! So good. Thank you for this! New tradition!

  8. Cory

    5 stars
    This is an exceptional stuffing! Everyone at Thanksgiving agreed it was the best stuffing we’ve ever had.

  9. Lynnar

    Great recipe. I did a two lb mix of baby bellas and whites. Used mushroom stock instead of chicken, (vegetarian dish) and added some pan roasted diced sweet potatoes, red potatoes and thinly sliced carrots, as well as the other ingredients.
    i just pulled it out of the over, and it is gorgeous!
    Instead of gravy,I am making a sauce to drizzle over it by using my leftover mushroom stock, balsamic vinegar, sherry, soy, minced onion/garlic and tarragon. Cant wait to dig in!

  10. Tami

    5 stars
    I used my own broth and sourdough, and herbs from my garden. We have a local company that grows wild mushrooms (What the Fungus). Put it all together, and I can honestly say we won’t do another turkey dinner without it. Amazing recipe, thank you!

  11. Michele

    Sounds mouth watering! I love the stuffing. Just curious as to what your wild mushroom varieties are that you use?

    • Gaby

      I’ve done it with literally every mushroom under the sun!! you can’t go wrong

  12. Morgan Cleveland

    Gaby’s mushroom stuffing is the best and only stuffing I will eat! It’s beyond delicious!!

  13. Jessica M

    Gaby, if I wanted to half this recipe, would I simply half all ingredients?

  14. Wendy Hall

    Hi Gaby!!!! I would like to make this for my family this year and a few of them are allergic to Gluten – I’m sure I can sub GF bread but do you know of a certain brand or store that carries a particularly good bread for this recipe? TIA!!!

    • Gaby

      a GF bread would totally work. To be totally transparent – I dont buy GF bread so I can’t speak to which brands are the best!

  15. Frances

    Can you use pre toasted bread that is good–of course from a bakery–and if so how much? Dried of course weighs a fraction of a fresh loaf?

  16. Wendie

    Could this be made without mushrooms? It sounds so good but several don’t love mushrooms!

  17. Kate

    If making ahead and freezing, what is your suggestion for baking temp and time? Should I bake it for the full hour the first time or only 30 and then freeze? Thanks! Excited to try this.

    • Gaby

      I would par-bake and then freeze. then let come to room temp and finish baking day of

    • Gaby

      you certainly could!! I would do 1/2 lb sautéed as any more than that would overpower the mushrooms in my opinion

    • Gaby

      you can use any mushroom you prefer!! baby bella, shiitake, crimini, hen of the woods…. you name it

  18. Rachel

    Hi! I know you said that you prefer to use eggs in your stuffing, but my kids are allergic. Would you suggest using an egg substitute? Or just using additional broth, or none of the above? Thanks!

  19. Leslie

    Hi Gaby, I would love to make your wild mushroom stuffing for Thanksgiving. Do you think it would work well with gluten free bread? Any suggestions?

  20. Erin

    5 stars
    Delicious as is but I think I wanna double the mushrooms next time and maybe a dash of cream since I didn’t have gravy!! Could pretty much eat this daily.

  21. Susan Robustelli

    5 stars
    Loved watching you make this on IG live! I plan to make two trays – one with mushrooms and one with sage sausage.

  22. Susan Robustelli

    5 stars

    Would you combine breads? For instance, a sourdough with a rosemary focaccia or a sourdough and asiago cheese?


  23. Lois Redmond

    I would like to add sausage to this sweet Italian or breakfast sausage and how much should I add ?

    • Gaby

      I would do 1/2 lb sauteed and fold it into the mixture when you add the cheese

  24. Jenny

    Can’t wait to make this stuffing this Thanksgiving! One of my guests is allergic to dairy. Do you think leaving the parmesan out is ok or will it change the flavor too much? Thank you so much for the whole Thanksgiving prep-list! So helpful!!!

    • Gaby

      you could – i would ditch 1 cup of the bread for 1 cup of wild rice to even things out

  25. SJ

    Am I reading this right…? 2 bunches of green onions for a single recipe? So ~16+ stalks? Bunches at my store come rather huge.

  26. Karen

    Looking forward to making the Wild Mushroom Stuffing! I was wondering if you chop or slice the mushrooms?

  27. Mikaela Kay

    Would this be so sad made with vegan butter and no parm? I’m dairy free for my little one but this recipe looks amazing!

  28. Stuart Myers

    Hi Gaby,

    Can’t wait to try this recipe! I’m to cook it in my smoker while I’m cooking the turkey. I’ll probably be cooking at around 275 – 300. Have you heard of anyone smoking this recipe and if so, any tips?

  29. Dani

    5 stars
    Best stuffing EVER! We made it last year for friendsgiving and it was the stuff of legend. Its only my husband and I this year (thanks COVID) but i’m still making a whole batch…more for us! Thanks Gaby!

  30. Nancy

    This recipe sounds delicious and I will be making it for the first time this Thanksgiving.
    Can you add roasted chestnuts? Quantity?

    • Gaby

      never tried it!! i’m not a fan of them but I’m sure you could

  31. Liz

    5 stars
    This is my absolute go-to Thanksgiving stuffing recipe! It is so incredibly flavorful and decadent. It will outshine each and every other dish, and I think that’s saying a lot!

  32. Terri

    I made this today and it looks awesome. How long and at what temperature should I reheat it tomorrow?

  33. Chapitre Treize : How to do Thanksgiving solo – Heather in French

    […] Wild Mushroom Stuffing! This recette reminds me the most of a version my brother made last year with me in France! […]

  34. Beth

    5 stars
    Thank you for a delicious recipe. Made with French loaf and everything bagels. When I make it again will add even more mushrooms. I used portobellos (removed the gills), shiitakes, and creminis. My husband loved it, and it smelled heavenly.