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!
Yes I love mashed potatoes, but hands down my most favorite part of Thanksgiving is this Wild Mushroom Homemade Stuffing recipe. NO QUESTIONS ASKED.
Table of Contents
Why I Love This Recipe
We're about to dive head first into a whole lotta roasted turkey, gravy, dessert, salads, mashed 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!
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.
Let's talk stuffing recipe 101 so we're all prepped and ready for Thanksgiving day!
Ingredients & Substitutions
- Country-style French bread with crust cut into 1-inch cubes
- butter
- wild mushrooms
- shallots finely sliced
- celery
- green onions
- Italian parsley
- fresh oregano
- fresh sage
- fresh thyme
- garlic clove minced
- coarse kosher salt
- freshly ground black pepper
- large eggs
- chicken broth divided
- freshly grated Parmesan cheese
*For a full list of ingredients and instructions please see recipe card below.
How to Make Wild Mushroom Stuffing
Step 1: 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.
Step 2: Meanwhile, melt the butter in heavy large skillet over medium heat. Add mushrooms and shallots and sauté until golden, about 7 minutes.
Step 3: Add the celery, green onions, various herbs, garlic, salt and pepper and sauté for 3-4 minutes more.
Step 4: Place the bread cubes in large bowl. Add the warm vegetable mixture; toss to combine. Whisk the eggs and ¾ cup broth in medium bowl.
Step 5: Add egg mixture to stuffing and toss to coat. Mix in Parmesan. Add more broth (about ½ to ¾ cup) to stuffing if it still looks and feels dry.
Step 6: Transfer to greased skillet or baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
How to Store Wild Mushroom Stuffing
You can store this stuffing in the fridge once its cool. Transfer to a container, or cover the baking dish tightly with foil. When its time to eat, pop it back in the oven or microwave until its warmed throughout.
How to Freeze Wild Mushroom Stuffing
You sure can freeze this stuffing! 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.
Tips & Tricks
Dry your bread cubes! 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!
FAQs
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 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.
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
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Wild Mushroom Stuffing
Ingredients
- 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
- ¾ 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
Instructions
- 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 ¾ cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
- Add more broth (about ½ to ¾ 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.
How much is 2 bunches of green opinion? Is one bunch the bundle of 6 or so green onions that are sold together?
yes - usually 6-8 scallions in a bunch
This looks amazing! Can't wait to make it! Question: you say to have two cups of chicken broth, but actually only require a maximum of about one and a half cups in steps 5 and 6. Are you suggesting two in case we need it, or should we use all two for maximum flavor?
in case the bread looks too dry, add more stock/broth
Hi Gaby,
Do you have a video of you making this recipe? It would REALLY HELP! If so, let me know! Thanks!
I can make one tomorrow or this weekend
This looks amazing! One of our guests is allergic to eggs, would it be possible to omit them, or is there anything I could substitute as a binder?
you can omit and use a little more cheese to bind
Hi Gabby,
Can you answer the question about travelling. Should we just warm it up wherever we are going so the sequence is Cook/Refrigerate/Travel/Warm up? I always have this question about everything, so I'm looking for clarity.
Also, Is no-chicken or veggie broth fine. I'm cooking for vegetarians. Is there any broth you would recommend as a substitute.
Thanks in advance!
Warm regards,
Hilary
veggie broth is fine!
and if you make it day of - I would do this: cook, let cool to room temp, travel, re-heat and serve.
Hi Gaby,
I’m making for 24 people. Three large sourdough loaves of bread like from the deli…is that correct? Also, what size pan do you think? I’m very excited!
I would do it in a large roasting dish if you have it. 3 large loaves of bread
I've made this recipe for the past two Thanksgivings and I cannot agree more, it is hands down my favorite part of Thanksgiving, too. The only part of the recipe that I keep messing up on is preparing 2 cups of veggie broth with the eggs as opposed to 3/4 cup like the instructions indicate. I keep overlooking this part and I end up having to scoop out some of the broth/egg mixture. I think this is because the ingredient list does not specify it as 2 cups of veggie broth, divided. Otherwise, great recipe and I made a mental not to not drown the bread cubes in broth/egg.
great call! fixed
Gaby…. If traveling a couple hours to Thanksgiving dinner, how should I best prepare this stuffing? It looks amazing and I absolutely have to make it! Should I keep the dried bread cubes and mushroom veggie or mixture and egg mixture all separate and simply combine and bake when I get to my destination? I’m just trying to be courteous and not take up too much of their kitchen.
If adding sage sausage to the mix, how much sage sausage can be safely added without ruining the 'bones' of this recipe? Maybe just one large link?
I would do about 1/2 pound tops
Thx Gaby! One more question: any comments on idea of combining chanterelles, oyster and shitakes for this recipe? Do you think this mix would be a good combination for the recipe, or is mix of 3 too much? What 'wilds' would you suggest? Many thanks. Getting a bit anxious and want to make sure to serve a savory and really delicious stuffing.
fully support combining all three
Can make this the night before and finish it off the next day for Thanksgiving dinner?
sure can! here's how https://whatsgabycooking.com/thanksgiving-menu-2/
Hi. Help me out please. How do I make this so that it's gluten free? Just GF bread?
correct!
Absolutely the best!!! LOVED those mushrooms
I only used 1/2 the salt and it was fine.
And yes...the vegetarians asked to take some home!!
WINNER
Made this for Christmas this year, and it was a huge hit! Will reduce the salt a bit next time we make it, but it’s going in the cookbook.
Great taste. My whole family loves to eat
Every year I've been totally underwhelmed by stuffing, frankly if it wasn't one of my dad's must-haves, I probably wouldn't even make it. This recipe was a GAME-CHANGER! It was my favorite thing on the Thanksgiving table and I'm trying to figure out how long I have to wait until I make it again. I prepped the bread and herb/mushroom/butter mix the day before, then threw it together quickly on Tgivs. It was so savory and delicious... and I'm still drooling thinking about it!
I could eat this anytime this was insanely yummy