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
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.
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.
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!
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.
this stuffing was EPIC. my husband hates mushrooms (sad) so i omitted but holy moly it was delicious. it was just the two of us and we crushed the entire thing in two days. def making this for christmas. and vday? and easter? memorial day? suitable for all occasions IMO.
I made this for Thanksgiving and it turned out to be some of the best stuffing I’ve ever had! I used sourdough instead of French bread but otherwise did not change a thing. Super easy recipe. My husband has ALREADY asked me if I would please this again the next time I roast a chicken.
Hi, curious-- what type of wild mushrooms did you use?
truly any kind of wild mushroom - I've made it with everything. But maitake mushroom is my fav
I made this using seasoned crostini and croutons, and chanterelles, shitake, trumpet and crimini mushrooms. Absolutely delicious and a hit at Thanksgiving dinner.
WOW! What a success! I added some sage sausage as some suggested and cooked it on my smoker (pecan wood). My daughters loved it and one daughter said "don't ever make any other kind of stuffing again". Great recipe! Thank you!
Thank you for a delicious recipe. Made with French loaf and everything bagels. When I make it again will add even more mushrooms. I used portobellos (removed the gills), shiitakes, and creminis. My husband loved it, and it smelled heavenly.
When you say bale for 30 minutes, what temperature? 375F?
oven is at 375 the entire time
I made this today and it looks awesome. How long and at what temperature should I reheat it tomorrow?
cover with foil and reheat at 350 until warm
Running low on fresh herbs. What would be a ratio of dried to balance out?
the fresh herbs are kinda crucial for this recipe!
Can you make this the day before?
parts of it: https://whatsgabycooking.com/thanksgiving-menu-2/
This is my absolute go-to Thanksgiving stuffing recipe! It is so incredibly flavorful and decadent. It will outshine each and every other dish, and I think that's saying a lot!
This recipe sounds delicious and I will be making it for the first time this Thanksgiving.
Can you add roasted chestnuts? Quantity?
never tried it!! i'm not a fan of them but I'm sure you could
Best stuffing EVER! We made it last year for friendsgiving and it was the stuff of legend. Its only my husband and I this year (thanks COVID) but i'm still making a whole batch...more for us! Thanks Gaby!
Hi Gaby,
Can't wait to try this recipe! I'm to cook it in my smoker while I'm cooking the turkey. I'll probably be cooking at around 275 - 300. Have you heard of anyone smoking this recipe and if so, any tips?
I haven't!! sounds good tho!
Can this be cooked in the turkey?
it can!
Would this be so sad made with vegan butter and no parm? I’m dairy free for my little one but this recipe looks amazing!
would still be delish