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, 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!

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

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
  • 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 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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  1. T-13? Ahhhhh YES!!!!!! I’m very pumped about the holidays this year, and this stuffing has me pumped as well lol. Is that weird? I think not…because my mom always used to add mushrooms to stuffing, so this recipe is calling my name!

  2. OMG this recipe was a hit with my family! !!!!!I’ve never made any of ur recipes up until now but will definitely have to try more! !!! Thank u so much. Family couldn’t stop raving about it! !!!! They’re already asking for double the recipe next year

  3. Can you make this the day before and heat up or finish the next day? How would you prep it early? Thanks!

  4. This looks delicious!! I am absolutely doing this for more than just Thanksgiving!!! I LOVE stuffing!!!

  5. Loved watching you make this on snap chat. Saving this baby for Christmas (sad Canadian Thanksgiving is behind us)

  6. Hi Gaby! I’m going to make this for Friendsgiving the weekend before Thanksgiving, (and doing a trial run today)
    Since I’m taking this to someone’s house, do you recommend that I fully cook beforehand and then reheat before we eat, or cook halfway through at home and then cook the rest of the way once I get there? If reheat, what temp and how long? Thank you!!

    1. I’d say you can bake it for almost the full time, maybe shave off 10 minutes. The re-heat at your friends home for 10-15 minutes at 375 and you’ll be good to go

  7. Can I ask if you know how this freezes? I was hoping to make a couple of Thanksgiving dishes in advance. Thank you! Love your recipes by the way!

    1. I wouldn’t freeze this one – but you could make it a day ahead of time and then reheat it the day of!

  8. I haven’t been able to find “wild” mushrooms. Would regular button or white mushrooms still do the trick? Thanks!

  9. Gaby, is it crucial to have the fresh herbs here? Or would dry suffice? (Novice cook here taking a crack at preparing the stuffing after convincing my family to rid of the boxed kind after decades. I feel confident that your recipe will comfort them that change is good!)

    1. yes! use the fresh herbs – makes a world of difference and will convert any box stuffing fan 🙂

  10. Hi Gaby,

    Is there any way to make this recipe vegan? I’m thinking of subbing the butter for oil and the chicken broth for vegetable broth? How would you sub the eggs?

    Thank you!!


    1. I haven’t done it with the vegan twist so I can’t say for sure how it would work with an egg substitute. But oil/butter and veggie broth / chicken broth both are totally fine!

  11. Hello Gaby! I’m a sucker for cranberries in stuffing. Would cranberries work in this recipe or should I save that for a different stuffing recipe?! Can’t wait to make this in a couple days! I’m making the peas too! Can. Not. Wait. :)!

  12. After watching your Snapchat I specifically asked if this could be my contribution to my family’s Thanksgiving dinner. So looking forward to making this on Thursday!!

  13. I am currently making this but have a quick question. How many cups of bread would you say your loaf yeilded? since loafs of french bread come in all sizes I wanted to make sure I wasn’t using to litlte or too much bread. I want to be able to adjust the rest of the ingrediants accordingly. Looking forward to eating this on Thanksgiving Day!!!

  14. Happy Thanksgiving! Watched you making this on snapchat and it looked so good I knew I had to try it… It was awesome! Great recipe! There was a lot of doubt among the family about deviating from the traditional but it was a big hit. Thanks again!

  15. Even people that said they don’t like stuffing loved it! I was told I have stuffing duty from now on. Thanks for the recipe.

  16. This stuffing is the bomb. So good. I’m still thinking about it 11 months later and can’t wait to make it in three weeks!! It’s that good. Make it.

  17. This is so beautiful! The Mushrooms are always one of my favorite parts of the stuffing and now they are the star!

  18. The stuffing is DEFINITELY my favorite part of Thanksgiving. I just had an awesome mushroom and lentil stuffing last night that I want to re-create at home. So gonna try out your recipe with added lentils. Yay!

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