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
Scale
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
