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