If you’re on the hunt for a stuffing that’s bursting with earthy, rich flavors and a touch of herbal freshness, I’ve got you covered. This Wild Mushroom Stuffing Recipe is exactly what you want for your next holiday feast or comforting family dinner. I absolutely love how the sautéed wild mushrooms mingle with fresh herbs and creamy Parmesan, creating a stuffing that’s moist without being soggy and full of layers you’ll keep coming back to.
Why You’ll Love This Recipe
- Depth of Flavor: Wild mushrooms add an earthy umami punch you just don’t get with regular stuffing.
- Herbal Freshness: A fragrant mix of oregano, sage, thyme, and parsley elevate this from simple to spectacular.
- Perfect Texture: Toasting your bread cubes first keeps the stuffing fluffy, yet perfectly moist after baking.
- Make-Ahead Friendly: You can prep it early and bake it fresh when you’re ready, making mealtime less stressful.
Ingredients You’ll Need
For this Wild Mushroom Stuffing Recipe, I always pick the freshest ingredients to let those natural flavors shine. Country-style French bread works best here because of its crusty exterior and tender crumb—which soaks up all those rich mushroom juices without turning mushy.
- Country-style French bread: Look for one with a thick crust and sturdy crumb; it’ll hold up beautifully when toasted and mixed.
- Butter: Unsalted is my go-to so I can control the saltiness perfectly.
- Wild mushrooms: Get a mix if you can—shiitake, oyster, chanterelles—each adds its own flavor dimension.
- Shallots: They offer a delicate sweetness that rounds out the mushrooms beautifully.
- Celery: Adds that classic crunchy texture and freshness.
- Green onions: I love the mild sharpness they bring to the mix.
- Fresh Italian parsley: For brightness and color.
- Fresh oregano, sage, thyme: These herbs are truly game-changers here—use as fresh as possible!
- Garlic: Minced fresh garlic delivers unbeatable aroma and depth.
- Coarse kosher salt and freshly ground black pepper: To season just right.
- Large eggs: Help bind everything together and give that lovely richness.
- Chicken broth: Use low sodium so you can better control seasoning.
- Parmesan cheese: I prefer freshly grated for that nutty, salty finish.
Variations
One of the things I love about this Wild Mushroom Stuffing Recipe is how easy it is to tweak it to fit your mood or dietary needs. Play around with the herbs or try different mushrooms to make it your own.
- Vegetarian version: Simply swap chicken broth for vegetable broth—I do this often and never miss the meat flavors.
- Adding nuts: Toasted walnuts or pecans add a lovely crunch and an extra layer of flavor.
- Different breads: Try sourdough or whole grain for a nuttier taste and heartier texture.
- Spicy twist: Add a pinch of red pepper flakes when sautéing the mushrooms for a subtle heat boost.
How to Make Wild Mushroom Stuffing Recipe
Step 1: Toast Your Bread Cubes Until Perfectly Dry
Preheat your oven to 375°F. Spread those 1-inch bread cubes evenly on a large rimmed baking sheet. Toasting them first ensures the bread crisps up just right so when you add broth later, it absorbs moisture without turning to mush. It usually takes about 15 minutes until they’re dry and slightly golden. Let them cool completely before moving onto the next step—this separates the flavor layers and prevents sogginess in your stuffing.
Step 2: Sauté Mushrooms, Shallots, and Herbs
While the bread is toasting, melt 10 tablespoons of butter in a heavy skillet over medium heat. Add your wild mushrooms and shallots, and sauté until everything’s golden and fragrant—this usually takes around 7 minutes. Then, toss in the celery, green onions, fresh herbs (oregano, sage, thyme, parsley), minced garlic, salt, and pepper. Keep stirring for another 3-4 minutes until everything’s nicely softened and those herbs release their aroma. This step is the flavor backbone of your stuffing, so don’t rush it.
Step 3: Combine Bread, Eggs, Broth, and Cheese
Grease a large baking dish generously with butter—trust me, this prevents sticking and adds flavor. In a big bowl, toss the toasted bread cubes with your warm vegetable and mushroom mixture. In a separate bowl, whisk together 3 large eggs and 3/4 cup chicken broth. Pour this egg mixture over the bread and veggies, tossing gently to coat everything evenly. Sprinkle in 4 ounces of freshly grated Parmesan and stir it in. If the mixture still feels dry, add another 1/2 to 3/4 cup broth until it feels moist but not soupy.
Step 4: Bake Covered Then Uncovered for That Golden Finish
Transfer your stuffing to the prepared baking dish and cover it tightly with buttered foil to keep moisture in. Bake at 375°F for 30 minutes. After that, remove the foil and bake for another 30 minutes. This uncovered step crisps up the top beautifully and adds a wonderful golden color and slight crunch. Keep an eye on it towards the end to make sure it doesn’t dry out—if you see it getting too brown, pop the foil back on.
Pro Tips for Making Wild Mushroom Stuffing Recipe
- Use Day-Old Bread: I discovered this trick when I stopped having the bread get soggy—day-old bread soaks up the broth perfectly without becoming mush.
- Sauté Mushrooms Separately: Cooking mushrooms on their own first prevents excess liquid from watering down the stuffing.
- Butter Your Foil: Coating your foil with butter stops it from sticking to your stuffing’s top layer during baking.
- Don’t Overcrowd the Pan: Give mushrooms enough space to brown nicely—in my early attempts, crowding them just created steam and blandness.
How to Serve Wild Mushroom Stuffing Recipe
Garnishes
I love topping this stuffing with a light sprinkle of extra fresh parsley for a pop of green and a grating of Parmesan right before serving. Sometimes, a few crispy fried sage leaves on top add an unexpected crunch and beautiful aroma that really impress guests.
Side Dishes
This Wild Mushroom Stuffing pairs so well with roasted turkey or chicken, but I’ve also served it alongside seared pork chops and even vegan main dishes. For sides, buttery green beans, roasted root vegetables, or a zesty cranberry sauce never fail to round out the meal.
Creative Ways to Present
For holiday dinners, I sometimes bake this stuffing in individual ramekins topped with a sage leaf for a personal touch. It’s also lovely presented in a hollowed-out pumpkin or squash during fall—the aroma filling the room before you even cut into it is magical.
Make Ahead and Storage
Storing Leftovers
Leftovers store wonderfully in an airtight container in the fridge for up to 3 days. I like to let it cool completely before refrigeration to avoid any sogginess. The flavors actually deepen overnight, making the next day even better.
Freezing
If you have too much, freezing is a great option. I portion the stuffing into freezer-safe containers or bags and freeze for up to 2 months. When ready to eat, thaw it overnight in the fridge before reheating.
Reheating
To reheat, I prefer baking the leftovers covered with foil at 350°F for about 20-25 minutes until warmed through. This keeps the stuffing moist and brings back that lovely crispy top. Avoid microwaving if you can—it tends to make the texture less appealing.
FAQs
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Can I make this Wild Mushroom Stuffing Recipe vegetarian?
Absolutely! Just substitute chicken broth with vegetable broth, and it will be just as flavorful. The mushrooms and herbs provide plenty of depth on their own.
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What type of wild mushrooms should I use?
I recommend a mix for the best flavor—shiitake, oyster, cremini, chanterelles if you can find them. If wild varieties aren’t available, high-quality cremini or baby bella mushrooms work well too.
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How do I prevent my stuffing from getting soggy?
To avoid sogginess, toast your bread cubes until dry and sauté the mushrooms separately to release any excess moisture before mixing everything together. Also, add broth gradually—a little goes a long way.
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Can I prepare the stuffing ahead of time?
Yes! You can assemble the stuffing up to a day before, cover it tightly, and refrigerate. When you’re ready, bake it as directed—just add a few extra minutes if baking from cold.
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Can I use store-bought dried herbs instead of fresh?
While fresh herbs give the best aromatic punch, you can use dried in a pinch—use about one-third the amount and add them earlier in the sautéing process to bloom their flavors.
Final Thoughts
This Wild Mushroom Stuffing Recipe has honestly become my go-to whenever I want to impress without stress. It’s one of those dishes that always gets compliments and requests for seconds. Once you try it, you’ll see why it’s hands down the heart of my holiday table. Give it a shot—you’ll be so glad you did, and your family will go crazy for it just like mine does!
Print
Wild Mushroom Stuffing Recipe
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 100 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Wild Mushroom Stuffing is a luscious, savory side dish perfect for Thanksgiving or any festive meal. Cubed country-style French bread is toasted until crisp, then combined with a flavorful sauté of wild mushrooms, shallots, celery, green onions, and fresh herbs. Bound together with eggs and chicken broth, finished with Parmesan cheese, and baked to a golden perfection, this stuffing delivers a rich, earthy taste with a wonderfully moist texture.
Ingredients
Bread
- 1 loaf country-style French bread with crust, cut into 1-inch cubes (about 14-15 ounces or 8-9 cups cubed bread)
Vegetables and Herbs
- 1 pound wild mushrooms
- 2 shallots, finely sliced
- 2 ribs celery, chopped
- 2 bunches green onions, thinly sliced
- 3/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 3 large garlic cloves, minced
Other Ingredients
- 10 tablespoons butter
- 2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 3 large eggs
- 2 cups chicken broth, divided
- 4 ounces freshly grated Parmesan cheese
Instructions
- Toast the Bread: Preheat the oven to 375°F. Spread the cubed bread evenly on a large rimmed baking sheet and bake until dry and lightly toasted, about 15 minutes. Remove from the oven and let it cool.
- Sauté Vegetables and Herbs: Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the wild mushrooms and shallots and sauté until golden and tender, approximately 7 minutes. Then, add the celery, green onions, parsley, oregano, sage, thyme, garlic, kosher salt, and black pepper. Continue sautéing for an additional 3 to 4 minutes to blend the flavors.
- Prepare the Baking Dish: Generously grease a large baking dish with butter or cooking spray to prevent sticking.
- Combine Bread and Vegetable Mixture: Place the toasted bread cubes in a large bowl. Add the warm sautéed vegetable mixture and toss thoroughly to combine.
- Incorporate Eggs and Broth: In a medium bowl, whisk together the eggs and 3/4 cup of chicken broth. Pour this mixture over the bread and vegetable mixture, tossing to coat evenly. Stir in the grated Parmesan cheese.
- Adjust Moisture and Transfer: If the stuffing looks or feels dry, gradually add more chicken broth (about 1/2 to 3/4 cup) until it reaches a moist but not soggy consistency. Transfer the stuffing to the prepared baking dish or an oven-safe skillet. Cover tightly with buttered foil to keep moisture in.
- Bake Covered: Bake the stuffing, covered with foil, for 30 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and continue baking until the top is golden brown and crisp, about another 30 minutes. Remove from the oven and allow to rest briefly before serving.
Notes
- This Wild Mushroom Stuffing is a beloved Thanksgiving staple with rich flavor and comforting textures.
- Using a variety of fresh herbs elevates the dish and provides aromatic depth.
- Be sure to toast the bread cubes first to avoid sogginess in the final stuffing.
- Adjust the amount of broth based on the dryness of the bread to get the perfect moistness.
- Parmesan cheese adds a savory richness that complements the mushrooms beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5 g
- Sodium: 1501 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 113 mg
