Description
This Wild Mushroom Stuffing recipe combines crusty country-style French bread with a savory blend of wild mushrooms, fresh herbs, and Parmesan cheese, baked to golden perfection. It’s a flavorful and comforting side dish perfect for holiday gatherings or anytime you crave a hearty stuffing with a gourmet twist.
Ingredients
Scale
Bread
- 1 loaf country-style French bread with crust, cut into 1-inch cubes (about 14-15 ounces or 8-9 cups)
Vegetables & 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
- Preheat and toast bread: Preheat your oven to 375°F (190°C). Spread the cubed bread evenly on a large rimmed baking sheet and bake until the bread is dried out and lightly toasted, roughly 15 minutes. Remove from the oven and allow the bread cubes to cool.
- Cook the mushrooms and aromatics: While the bread is toasting, melt the butter in a heavy large skillet over medium heat. Add the wild mushrooms and sliced shallots and sauté until they turn golden and release their moisture, about 7 minutes. Add chopped celery, green onions, fresh herbs (parsley, oregano, sage, thyme), minced garlic, kosher salt, and freshly ground black pepper. Continue sautéing for an additional 3 to 4 minutes until the vegetables are fragrant and slightly softened.
- Prepare the baking dish: Generously grease a large baking dish with butter or non-stick spray to prevent sticking during baking.
- Combine bread and vegetable mixture: Place the cooled bread cubes into a large mixing bowl. Add the warm sautéed vegetable and mushroom mixture, tossing gently to combine all the ingredients evenly.
- Add eggs and broth: In a separate medium bowl, whisk together the eggs and 3/4 cup of the chicken broth. Pour this egg mixture over the stuffing and toss well to coat every bread cube. Stir in the freshly grated Parmesan cheese.
- Adjust moisture and assemble: If the stuffing still appears too dry or crumbly, add an additional 1/2 to 3/4 cup of chicken broth until the mixture feels moist but not soggy. Transfer the stuffing mixture into the prepared baking dish or skillet, spreading it out evenly.
- Bake covered: Cover the baking dish with buttered foil to prevent excessive browning and bake in the preheated oven for 30 minutes.
- Bake uncovered to finish: Remove the foil and continue baking until the top is golden brown and crispy, about 30 more minutes. Remove from oven and let cool slightly before serving.
Notes
- Hands down my most favorite part of Thanksgiving is this Wild Mushroom Stuffing. NO QUESTIONS ASKED.
- Feel free to substitute chicken broth with vegetable broth for a vegetarian version, though the original recipe uses chicken broth.
- For a nuttier flavor, consider toasting the bread cubes a little longer but watch carefully to avoid burning.
- Fresh herbs greatly enhance the flavor, so using fresh rather than dried is recommended.
- This stuffing can be prepared a day ahead; assemble it, cover, refrigerate overnight, and bake on serving day, adding a few extra minutes to baking time.
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
