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.
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.
yay!! love hearing that! Happy Thanksgiving
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!
yay!! so glad it was a hit! xx
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!!!
yeilded before mixing in the other ingredients
enough bread to fill up a 9x13 baking dish! and then add all the other stuff so it's full!
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!!
yyyaaayyyyy!! send pics!
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. :)!
I havent tried it with cranberries but I bet it would be delish!!
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!!
Sal
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!
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!)
yes! use the fresh herbs - makes a world of difference and will convert any box stuffing fan 🙂
I haven't been able to find "wild" mushrooms. Would regular button or white mushrooms still do the trick? Thanks!
any kind of mushroom works!!
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!
I wouldn't freeze this one - but you could make it a day ahead of time and then reheat it the day of!
Thanks!
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!!
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
Loved watching you make this on snap chat. Saving this baby for Christmas (sad Canadian Thanksgiving is behind us)
This looks delicious!! I am absolutely doing this for more than just Thanksgiving!!! I LOVE stuffing!!!
Can you make this the day before and heat up or finish the next day? How would you prep it early? Thanks!
yup. I'd take it thru step 3 and then assemble the day of and bake!
This looks so good! Do you think it would work as stuffing in the brid too?
it would!!
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
BEST COMMENT EVER!! Thanks Lucy! Happy Thanksgiving