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.
I read that you could sub kale for mushrooms. I’m going to do one batch mushroom and one batch kale for those who don’t prefer mushrooms. How much kale should I use ?
2 bunches of kale!
i wish you would do a video on this recipe! i have done this recipe 2 times and LOVE it!!!
Tried this for the first time today and it was delicious!!! Thanks Gaby!
SO happy to hear it
salted or unsalted butter?
thank you!!
unsalted
Also, stupid question - when you say 2 bunches of green onions...do you mean two whole bunches that each have a rubber band around them and that have a bunch of stalks/springs in each or do you mean one stalk/sprig is a bunch - since one stalk/sprig usually has a few shoots on it? Sorry, I guess I'm one of those cooks that has to have everything spelled out. Sorry!
Thanks in advance,
Amber
2 bunches! 1 bunch has a rubber band around it! So buy 2
Thanks so much for getting back to me!
Thanks so much! I'm excited to try these recipes!
Hi Gaby!
I'm making this tomorrow for the first time for an early Thanksgiving celebration with my family since we will be out of town on Thursday. I've got a question for you...my loaf of bread said 2 lbs. on it (although it is a medium sized round loaf of country bread - it's not huge). But 14-15 oz of chopped bread would only be about 2 cups or about 1/2 of my loaf. 2 cups of bread doesn't seem nearly enough. Or is it a 14-15 oz loaf? I think a 14-15 oz. loaf would still be half of my 2 lb. loaf. Since it says to use 1 whole loaf should I go ahead and use the whole loaf? I chopped it all up and it covers my large sheet pan very generously (like 3-4 layers of bread pieces). Help!!! What should I do?
Thanks,
Amber
15 ounces of bread would be about 6-8 cups of cubed bread!
Won a “Stuffing Off” last night using this recipe! Only change, I added I lb regular Jimmy Dean sausage to the fun. Was insanely good. Will be a permanent Thanksgiving staple!
Did you just add it in raw and bake it or cook the sausage first??
I'd cook off the sausage first and then add!!
Hi Gaby! Making this this weekend. What type of wild mushrooms did you use? Thanks!
I love shiitake and Morels and Chantrelles - but you can seriously use any mushrooms you want!
Can it be made without eggs?
yes!! I forgot them once and it was still great
I am rubbing my hands together with glee! Can't wait to make this!!
Could I skip the Parmesan to make it not dairy? Would it be ok?
totally
Thank you
I made this for Thanksgiving this ;year and it was a hit with everyone. My sister and I will probably make this for every holiday now. It was easy to throw together..... toast the bread in the morning put in ziploc after they cool), chop up celery, onions and shallots put in container. Chop herbs, grate your cheese.. Once you start the mushrooms it all comes together quickly. Buttery, a bit crispy around the edges and so flavorful it makes my mouth water just writing about it.
Also used tips for the perfect cheese and vegetable platters.
Thanks Gaby
This may be a silly question....what is buttered foil? And what is it’s purpose
foil with butter rubbed on it - helps for not sticking
I used soft pretzels instead of the French bread, and it was the most amazing thing!
OMG GENIUS
Sub veggie stock for your vegetarians!
totally!