Mushroom stuffing recipe
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- Dish type
- Side dish
- Mushroom stuffing
A delicious stuffing featuring mushrooms, apples and herbs. This recipe will stuff a 5kg (12 lb) turkey.
96 people made this
- 500g (1 1/4 lb) fresh mushrooms, sliced
- 100g (4 oz) butter
- 1 onion, diced
- 2 stalks celery, chopped
- 1 teaspoon savoury seasoning
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1.25kg (2 3/4 lb) dried breadcrumbs
- 350ml (12 fl oz) hot chicken stock
- 2 eggs, beaten
- 4 apples - cored, peeled and diced
- handful chopped fresh parsley
MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min
- Butter one 23x33cm (9x13 in) casserole dish. Preheat oven to 190 C / Gas mark 5.
- Rinse, pat dry and quarter mushrooms. In large frying pan, heat butter and add mushrooms, onion and celery; sauté 5 minutes and remove from heat. Stir in savoury seasoning, salt and pepper.
- In large mixing bowl, combine breadcrumbs with stock and eggs, then add mushroom mixture, apples and parsley; mix well. Transfer to casserole.
- Cover and bake for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.
Reviews & ratingsAverage global rating:(77)
Reviews in English (65)
It's Novemeber and I've got a ton of mushrooms going spare...by December I'm going to have to make stuffing for the family and I'm wondering if I can be cunning and freeze a batch of this now? Has anyone frozen it before? Did it come out ok and at which stage should I freeze it do you think? Thanks!-21 Nov 2011
Something else.this is always a hit. I've shared the recipe with family and friends. I don't measure the breadcrumbs but dry 1 loaf of white bread, cube it and then double the stock and seasoning. we added portabella mushrooms and it was wonderful. I didn't put the apple in but may have to try it the next time. This is a very good recipe and there are never any leftovers. Thanks for sharing your recipe Christine!-24 Jul 2008
Took shortcuts.Great moist stuffing - even cooked inside the turkey. I used some chopped portabello mushrooms instead of all button mushrooms to add some additional flavour. Also, to save time, I made the stuffing and refrigerated it overnight before cooking and it turned out fine.-24 Jul 2008
- 2 tablespoons extra-virgin olive oil, plus more for baking dish
- 2 large yellow onions, diced small
- 3 celery stalks, diced medium (about 2 cups)
- Coarse salt and ground pepper
- 10 ounces cremini or button mushrooms, diced small
- 2 tablespoons fresh sage leaves, finely chopped
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 1 cup toasted walnuts, roughly chopped
- 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups) and left uncovered overnight or toasted
- 1 to 1 1/2 cups low-sodium or homemade chicken or turkey broth
- 2 large eggs, lightly beaten
In a large skillet, heat 1 tablespoon oil over medium-high. Add onions and celery season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 5 to 7 minutes transfer to a large bowl. Add 1 tablespoon oil, mushrooms, and sage to skillet season with salt and pepper and cook, stirring often, until mushrooms are browned, 5 minutes. Add wine and cook, stirring and scraping up any browned bits with a wooden spoon, until wine is almost evaporated. Transfer to bowl with vegetables add walnuts, bread, and enough broth to moisten (stuffing should feel moist but not soggy). Season with salt and pepper and toss to combine.
Add eggs to bread mixture and toss well to combine. Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a lightly oiled 2-quart baking dish. (To store, cover and refrigerate, up to 1 day.) Preheat oven to 400 degrees, with rack in upper third. Bake, uncovered, until golden brown on top, 30 minutes.
- 4 tablespoons butter, plus more for baking dish
- 2 large onions, cut into 3/4-inch dice
- 6 stalks celery, sliced crosswise 1/4 inch thick
- Coarse salt and ground pepper
- 1 1/2 pounds assorted mushrooms, trimmed and halved or quartered (for uniform pieces)
- 2 loaves Italian bread (1 pound total), cut into 1-inch cubes (about 16 cups) and dried
- 1 can (14.5 ounces) reduced-sodium chicken or vegetable broth
- 1 cup coarsely chopped fresh parsley
- 3 large eggs, lightly beaten
Preheat oven to 400 degrees. Butter an 8-inch square (or other shallow 2-quart) baking dish for extra stuffing.
Heat butter in a large skillet over medium heat add onions, celery, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, tossing often, until beginning to brown, 12 to 15 minutes.
Add mushrooms. Cover cook until they release liquid, 5 to 7 minutes. Uncover cook, tossing occasionally, until tender and liquid has evaporated, 10 to 12 minutes more. Transfer to a large bowl let cool completely.
Add bread, broth, parsley, and 3/4 cup water to bowl toss well. Season with salt and pepper mix in eggs.
Prepare and stuff turkey. Transfer extra stuffing to prepared baking dish, and cover with buttered foil. Refrigerate until ready to cook.
During last 20 minutes of turkey roasting time, put covered dish in oven. Bake 25 minutes. Remove foil bake until golden, 20 to 25 minutes.
- 3 tablespoons vegetable oil, divided
- 1 clove garlic, chopped
- 1 pound assorted mushrooms (brown, oyster, portobello), thinly sliced
- 1 pinch dried thyme
- salt and pepper to taste
- 1 egg, beaten
- ¼ cup bread crumbs
- 8 (3 ounce) pieces top round, pounded thin
- ¼ cup dry red wine
- 2 ½ cups beef stock
- ¼ cup all-purpose flour
- 1 tablespoon Dijon mustard
Heat 2 tablespoons of oil in a large saute pan over medium-high heat. Stir in garlic and mushrooms. Cook until the mushrooms have softened, then stir in dried thyme, remove from heat, and allow to cool to room temperature. Once cool, season to taste with salt and pepper, then mix in the beaten egg and breadcrumbs.
Evenly divide the mushroom mixture among the top round slices. Roll each Rouladen around the filling into a tight cylinder and secure with a toothpick.
Preheat oven to 350 degrees F (175 degrees C).
Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Brown the Rouladen, then transfer to a 8x8 inch baking dish. Pour wine into the hot skillet and bring to a simmer. Meanwhile, stir the beef stock into the flour, and mix until smooth. Pour the beef stock into the skillet and return to a simmer. Cook until thickened, then stir in the Dijon mustard. Pour this sauce over the Rouladen.
Cover, and bake 60 to 75 minutes in the preheated oven, until the meat is tender.
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!
Let’s talk stuffing recipe 101 so we’re all prepped and ready for Thanksgiving day!
What is stuffing?
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 makes the best stuffing?
There are 3 parts to incredible stuffing.
- 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!
- 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.
- 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.
Do I need to dry my bread cubes?
You do!! 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!
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.
Do I need to use eggs in 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.
Can you freeze Thanksgiving stuffing?
You sure can! 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.
And there you have it! Any other Thanksgiving stuffing questions… should them out below!
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
In a large nonreactive skillet, melt 5 tablespoons of the butter. Add the mushrooms and cook over moderately high heat until lightly browned. Stir in the shallots, garlic, celery, onion and 1 1/2 teaspoons of the thyme. Cook until all the vegetables are softened slightly. Stir in the wine and simmer until almost evaporated. Add 2 cups of the Chicken Stock and simmer over moderate heat until the liquid reduces and thickens, about 13 minutes. Season with salt and pepper and transfer the mixture to a large bowl.
Add the toasted bread to the bowl along with the remaining 3 cups stock and 1 1/2 teaspoons thyme. Stir in the cream and parsley. Season with salt and pepper, then stir in the eggs and mix well. Spoon the stuffing into a buttered 9-by-13-inch glass or ceramic baking dish and dot with the remaining 1 tablespoon butter.
Preheat the oven to 350°. Cover the stuffing with foil and bake in the middle of the oven for 45 minutes. Uncover and bake for about 30 minutes longer, or until the top is golden and crisp and the stuffing is firm. Let rest for at least 15 minutes before serving.
First of all melt half the butter and all the oil together in a pan and fry the onion gently until soft and golden.
Add the mushrooms and cook until all the juices have evaporated and the remaining mixture is a dryish, spreadable paste – this will probably take about 20 minutes. Remove from the heat, season with salt, pepper and nutmeg, then transfer all but 2 tablespoons of the mixture to a basin and mix with the parsley.
Next cut the fish fillets in half lengthways and spread an equal quantity of the mushroom mixture on the skinned side of each piece. Roll up the fillets from the head to the tail end and place closely together in a baking dish. Pour in the wine or cider, place a piece of buttered silicone paper (parchment) directly on top of the fish and bake in the oven for 20 minutes.
Meanwhile, melt the remaining butter in a saucepan, blend in the flour and cook for 2 minutes, stirring continuously. When the fish is ready, transfer it to a warmed serving dish, using a draining spoon cover and keep warm. Now add the cooking liquid to the butter and flour mixture, beating all the time to get a smooth sauce, and also blend in the milk. Then bring to boiling point, stirring all the time, add the remaining mushroom mixture, season with salt, pepper and a squeeze of lemon juice and stir in the cream.
Mushroom stuffing ingredients
This incredible homemade mushroom stuffing is filled with savory flavor, fresh herbs and wonderful textures in every bite. Here’s what you’ll need to make it:
- Sourdough bread: I’m not a big fan of mushy stuffings so using sourdough bread is key in this recipe. The sourdough gives the stuffing the perfect texture and gets a little toasty on the top. You can also use cornbread if you prefer.
- Bacon: for a little extra savory goodness we’re adding bacon to this stuffing! This is optional, so feel free to omit to keep the stuffing vegetarian.
- Butter: gotta have a healthy dose of good old butter to make the bread super toasty and delicious. Feel free to sub olive oil if you’d like.
- Garlic: fresh garlic adds a delicious flavor throughout the stuffing.
- Herbs: this homemade mushroom stuffing has hints of herby flavor from fresh thyme leaves & sage.
- Veggies: you’ll add baby bella mushrooms, w hite onion and celery for a variety of textures.
- Salt & pepper: for the perfect amount of seasoning.
- Eggs: you’ll need two eggs to add moisture to the bread.
- Broth: feel free to use vegetarian broth or chicken broth for additional moisture. You can use a bit more (as noted in the recipe) if you like a very moist stuffing.
- Grated parmesan: this savory mushroom stuffing has parmesan cheese baked right inside and on top for wonderful cheesy goodness.
- Pecans: add a little crunch with some chopped pecans! They add the perfect texture. You could also use chopped walnuts, or feel free to omit to keep the stuffing nut free.
Preheat the oven to 425 degrees.
Remove the stems from the mushrooms, set aside the caps, and finely chop the stems. Heat the olive olive oil and 3 tablespoons of the butter in a medium skillet over medium heat. Add the onions and cook until wilted, about 1 minute. Stir in the red pepper and chopped mushroom stems and cook, stirring until tender, about 3 minutes. Remove and cool.
Toss the bread cubes, grated cheese, 2 tablespoons of the parsley, and the sautéed vegetables together until thoroughly blended. Add ¾ cup of chicken stock and season to taste with salt and pepper. Stuff the cavity of each mushroom cap with the filling.
Using 2 tablespoons of the butter, grease a 12-by-18-inch baking pan. Arrange the mushrooms side by side in the pan. Sprinkle with Parmesan cheese. Using the remaining butter, dot the top of each mushroom with a small pad of butter. Add the remaining stock, wine, and the last of the parsley to the pan. Bake until the mushrooms are cooked through and golden brown, about 20 minutes.
Preheat oven to 450°. Heat oil in a large ovenproof skillet, preferably cast iron, over medium-high. Add mushrooms and cook, undisturbed, until golden brown and crisp underneath, 3–5 minutes. Toss and continue to cook, tossing occasionally, until mushrooms are deeply browned all over, 4–6 minutes longer. Transfer to a medium bowl, leaving any leftover oil in skillet.
Return skillet to medium-high heat. Add onions and cook, stirring occasionally and adding 1–2 Tbsp. oil if pan looks dry, until lightly charred all over and softened, 8–10 minutes. Add garlic and cook, stirring often, until softened but not browned, about 5 minutes. Stir in herbs and drizzle honey over, then add kale and cook, stirring occasionally, until kale has wilted and is tender, 6–8 minutes.
Return mushrooms to skillet, season with salt, and toss to combine. Transfer mushroom mixture back to medium bowl. Wipe out skillet and place in oven to preheat.
Combine cornmeal, baking soda, and 2 tsp. Diamond Crystal or 1 tsp. Morton salt in a large bowl. Whisk egg, buttermilk, and ½ cup melted butter in another medium bowl. Add egg mixture to dry ingredients and stir to combine. Fold in three-quarters of mushroom mixture.
Carefully remove preheated skillet from oven and pour in remaining 1 Tbsp. butter, swirling skillet to distribute. Scrape batter into skillet. Top with remaining one-quarter of mushroom mixture. Bake stuffing until golden brown, 25–30 minutes. Serve in skillet or break into craggy pieces and transfer to a platter.
How would you rate One-Skillet Mushroom Cornbread Stuffing?
Does anyone think this could be made ahead through step 4, and then baked just before serving?
I was thinking of this as a vegetarian supper dish. As is, tasty for a cornbread-heavy “dressing,” but I would make it again with only half the cornbread (using a whole egg), to get a more veg-heavy result. (Or use double the vegetables, of course!). I used a 12” All-clad stainless skillet (the kind they call a frying pan, but which I call a sauté pan)—with half the cornbread, it would likely end up crisper, I think. I think I’d toss in a bunch of sautéed, diced celery and carrot next time, too. This is a recipe/idea that can accommodate a lot of variations!
Can I substitute the buttermilk with a more #healthyish ingredient? :)
Meta-lactose intolerance gal
I haven't tried this. Due to the pandemic I'm planning Thanksgiving for 2 people. Instead of a turkey, my plan is to spatchcock a chicken. I'm wondering if it would work to make the stuffing and then place the chicken on it and roast them together to really get that chicken fat dripping into the stuffing deliciousness. Any opinions?
This was so good! I used about 3/4 coarse cornmeal and 1/4 regular since that's what I had on hand. For the herbs I used a combo of fresh rosemary and oregano. I also added about .5 lb browned hot Italian sausage. I used a 10" skillet (not cast iron) that was about 3" deep, and cooked it for
32 minutes which created a nice crust while being set in the middle. The result was hearty, flavorful and delicious. I will definitely make this again.
Absolutely delicious! I love this as a healthier, gluten-free option to traditional stuffing, it works as a side dish alongside pretty much anything or even a main course if you're willing (like me) to pile it on thick on your plate. I used a heap of rosemary for the herbs with significantly less thyme and it worked out perfectly. Only modification Iɽ make is to not put the whole 1/4 cup of olive oil in the pan to start with. Maybe I was just using a smaller skillet than I should've been, but it was impossible for my mushrooms to crisp up with so much liquid in the pan. Just enough to lightly cover the bottom of your skillet will be fine.
Loved it. I used half sage, 1/4 thyme and 3/4 rosemary. Delicious!! Leftovers not so great, so use it up fresh!!
LOVED this. A few things I changed: used pickled shallots instead of onions (put them in right before baking instead of cooking beforehand) which added some acid relief from the richness, and used oat milk with lemon instead of buttermilk (didn’t have buttermilk). I also used coarse ground cornmeal which gave such a lovely texture and crunch. Great as a side dish or as a full meal, depending on your vibe. This will be a staple in my house!!
For Anonymous in LA - you simply can NOT substitute Pyrex for a cast iron skillet! Especially for a dish like this - it will never "crisp up." This was wonderful and a great idea. I had been using a recipe that called for me to make the cornmeal with broth (polenta style) then bake mixed with all the (already sauteed) veggies - and while that is delicious, this is so much more Thanksgivingy. Next time I will try Anonymous in Asheville's partial substitution of corn flour & Bob's GF flour.
I really enjoyed this dish, especially the roasted onions and kale. I also liked the cornbread crust that formed where the corn bread mixture came into contact with the hot skillet. My only compliant is that I wish there was more of the crispy corn bread crust. I may try this recipe again with muffin tins to get more crust surface area. Also, I cut the ingredients in half to make 4 servings and used a 12" cast iron skillet. I baked in the oven for 20 minutes rather than 25-30 minutes stated in the recipe.
Good recipe but not quite as amazing as we had hoped. Made this yesterday but doubled for 22 people, and it was enough. We had to do it in two large pyrex, so perhaps we didn't get the full flavor. Very tasty but a bit greasy with all the sauteed vegetables. I might do it more lightly next time: steam, press and chop the kale and just toss with a little oil, and less oil in the mushrooms (which soak it up).
Delicious! Tastes like Thanksgiving in a skillet. Easy to make. Super satisfying as a vegetarian main dish. For the cornmeal, we used 1/3 medium grind cornmeal, 1/3 corn flour (aka finely ground), and 1/3 Bob’s 1 to 1 gluten free baking flour as my husband isn’t keen on super gritty cornbread and it turned out beautifully. P.s. Bon Appétit, your site has had a user sign-in error for months where I can only review a recipes from my phone and not from a Chrome browser on a PC.
Loved! I made this in my 10 inch cast iron—everything fit fine but I had to bake for roughly 10 min longer. Your results may vary! I drizzled a bit of honey over the top before serving and everyone at my friendsgiving devoured it.
Like this very much, and would definitely make again and again! Also wanted to answer Julie’s question about ways to make vegan. Go to Instagram, ForksOverKnives “Easy Egg Swaps” and you’ll see several alternatives to using egg.
Question - how could I tweak the cornbread to be vegan (no egg)? Thanks! Julie
What Mushrooms to Use for Mushroom Stuffing
- I like to use cremini mushrooms in this stuffing. They are baby portobello mushrooms and they have a delicious, meaty taste. However, please feel free to use any of your favorites! Oyster mushrooms, chanterelle mushrooms, shitaake mushrooms or a combination would also be delicious.
If you loved this Mushroom Stuffing recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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