Do you love stuffing? Do you want to make a delicious and impressive dish for your next thanksgiving dinner without spending hours in the kitchen? Then this recipe is for you! My Wild Mushroom Stuffing recipe is simple to make, and it’s sure to please even the most discerning palate. So what are you waiting for? Get started on your Thanksgiving feast today!
Hands down my most favorite part of Thanksgiving is this Wild Mushroom Homemade Stuffing recipe. 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).
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!
Let’s talk stuffing recipe 101 so we’re all prepped and ready for Thanksgiving day!
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 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.
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.
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… shout them out below!
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
Wild Mushroom Stuffing
- 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
- 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, divided
- 4 ounces freshly grated Parmesan cheese
- 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 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.
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!
Photo by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling by Stephanie Hanes // Recipe by What’s Gaby Cooking
do you slice or quarter mushroom
Will you be doing a video for the stuffing
trying to squeeze one last video in next week!
Can the oregano be left out of this recipe? Some of our guests have an aversion to it.
Can I omit the parm for us lactose intolerant folks?
What do you mean by ‘buttered foil’? I am looking forward to trying this T-Day wild mushroom stuffing. Let me know. Thanks! Laura Bowling
either butter or spray the foil so it doesnt stick to the stuffing when you cover it
Ciao Gaby! Can this be used as actual stuffing (cooked inside the turkey?)
it sure can
You might want to add in the directions in #5 that when doubling or tripling the recipe to do the same to the amount of broth. It’s confusing. I just printed out the Triple recipe and expected the recipe directions to do be tripled. Good thing I read all the notes. thanks! Can’t wait till Thursday!
Can you use a sourdough loaf for this
Confirming – 2 shallots are 2 bulbs or 2 cloves? Thanks in advance. Can’t wait to eat this!
2 regular sized shallots. the whole thing
Can I make this dish ahead of time? Mix everything including the egg mixture with the bread the night before and store covered with foil in fridge? Then bake it the next day?
yes – exactly. add extra stock if it looks dry
Is it ok to use cornbread stuffing instead of French bread?
yes or you can check this one out https://whatsgabycooking.com/cornbread-stuffing/
Do you cook a full 60 minutes? Am I reading the directions correctly? Just wanted to make sure.
yes 30 covered, 30 uncovered
I am just making this recipe and am a little confused about one of the ingredients.
When you say two stalks of celery, are you really meaning to say two ribs of celery?
I checked the terms on the internet and a stalk is the whole bunch of celery while ribs are the individual rib pieces that make up the stalk.
I tried this recipe for the first time and this stuffing has amazing depth of flavor! I used many different types of mushrooms (oyster, shitake, not sure the others) and it didn’t hurt that there was so much butter in the recipe. This is going to be on my Thanksgiving table every year from now on! Thanks Gaby!
Your recipe sounds amazing… but I have a relative who is seriously lactose intolerant. Can I use duck fat instead of the butter? Or perhaps you have a better suggestion for a substitution.
I haven’t tried it with duck fat so I’m not sure if it would be too overpowering!
Made this for Thanksgiving last week. The taste was fantastic, loved the mushrooms. Unfortunately, I had the turkey on the bottom rack and put this in with it on the bottom rack, so the bottom of the stuffing got a little overdone. I used half white and half crimini mushrooms. I think it’s hard to go wrong with whatever mushrooms you can find or want to use. Next time I will know better than to place it on the bottom rack, and yes, there will be a next time for this. Love it.
I made this for Thanksgiving this year – it was AMAZING. Will definitely be my go-to stuffing going forward. Thank you!!
I make this every Christmas and even throughout the year and its a huge hit with everyone!!! The most amazing stuffing…I can literally eat a bowl of it with gravy on!! Thankyou!:)
AMAZING stuffing!! I’ve never been a fan of stuffing and normally I avoid it, but this year I decided I wanted to make stuffing for my guests and it turned out to be my favorite dish and one that I will continue to make every single year.. oh and did I mention my cooking skills are not the greatest?? But this recipe was so easy to understand and make that it made me look like quite the pro. Never really rate anything online but this one I had to.. thank you for sharing!
This will be the 3rd year in a row making this. It’s expensive and time consuming but AMAZING! you need to double the recipe it’s that good. Even better on day 2
My partner doesn’t like cheese (wild, I know) — will this recipe be compromised without the parmesan? Should I add something else instead for the flavor, i.e. a tablespoon of garlic bouillon? Or just some more salt? I know parm is on the salty side. LMK what you’d recommend, THANK YOU! I’m making this for a friendsgiving on Saturday!
totally still amazing if you omit the parm!
Wondering if you can bake the first 30 min then cool and refrigerate then cook the last 30 min prior to serving?
I want to try making this stuffing now (Nov 12), freezing it and reheating it on Thanksgiving Day. Do you think I can cook the whole thing fully now, freeze, thaw and reheat and still get a custardy beautiful texture inside and crisp top or will it be watery or soggy? Any tips to make it taste as though it was just made that day?
Would it work to bake the stuffing at 350 for a bit longer? Most of my other Thanksgiving recipes require the oven at 350, so wondering if this would work at the lower temp as well.
SURE THING! Works totally fine!
Hands down my FAVE stuffing recipe! I was always a mashed potato type of gal, but this one has me converted. I’ve made it for Xmas and Thanksgiving every year since Gaby published it and I double it each time so I have a better chance of getting leftovers. Living in the pacific northwest means I get lots of local tasty mushrooms so I like to use a mix of many different types.
Hi! If I cut up the bread into cubes ahead of time and dry them out, do I still need to do Step 1 and dry them via the oven? Thanks!
skip step 1!
Quick question, the suggested ounces of bread on the 1x,2x, and 3x are all the same. What is the true recommended ounce of bread for 2x the recipe?
1 loaf is roughly 8 cups of bread! So if you’re going to do 2x I would do 16 cups of bread cubes
How many cups of dry bread cubes would I use? I have a mix I’ve kept over time. Thank you
Could you make this using a sourdough stuffing mix? I got a bag from Costco but I like this idea more!
First time every making homemade stuffing. So much more flavor than the box and even Grandma’s (please don’t tell her). Was excited to make this for my husband because he loves stuffing and mushrooms. It was a big hit! Followed the recipe exactly. Would definitely make again! Thank you Gaby!
Absolute hit of the feast yesterday! Sending other’s to your website to find your stuffing recipe.
Best stuffing ever! Everyone enjoyed it, which is rare in my family. This is my new go-to.
I love mushrooms and bread!
This recipe was easy to make and it was so yummy.
I added carrots for some extra veggies.
Just wanted to make a shout out that you were right…this was THE BEST STUFFING EVER!! I’ll be making it every year from here on out! Thank you
2nd time making it. My family said the BEST RECIPE EVER!!