5.0 from 3 votes
Mushroom Stuffing
This family-favorite Mushroom Stuffing recipe has been passed down for generations! It's always at hit at Thanksgiving and Christmas, but it's so easy to toss together, that you can make it year-round for a flavorful side dish anytime.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8 servings
Calories: 409 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 loaf white bread 20 slices total
- ¾ cup butter
- 1 cup onion diced
- 4 talks celery diced
- 16 ounces white button mushrooms sliced
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons dried parsley leaves
- 2 teaspoons dried sage leaves
- 2 teaspoons crushed rosemary
- 2 teaspoons dried thyme leaves
- 1 cup chicken broth
Instructions
- Preheat the oven to 325°F.
- Toast the entire loaf of bread in a toaster. After all of the bread is toasted, cut each piece into 16 cubes. Set the toasted bread cubes aside.
- Melt the butter in a large pot on the stove over medium-high heat.
- Add the diced onion and celery and cook 5-6 minutes, until softened.
- Add the mushrooms and cook them on medium-low heat, covered, until soft, about 8-10 minutes.
- Add the toasted bread, salt, pepper, parsley, sage, rosemary and thyme to the pot and stir to combine. Toss with the chicken broth until moist, but not mushy.
- Transfer to a baking dish and place in the oven for 15 minutes.
Cup of Yum
Notes
- Dried sage – this recipe calls for dried sage leaves. If you can only find rubbed sage or ground sage, you’ll want to cut the amount of sage in half and only use 1 teaspoon.
- Use vegetable broth instead of chicken broth to make this recipe vegetarian.
- This recipe will serve 8 people as a side dish. If you want to double the recipe, click the 2X button above. The ingredient amounts will automatically update for the new serving size. If you don’t have a pot that will fit twice the amount of stuffing, transfer the cooked veggies to a large bowl. Add the toasted bread cubes, seasoning and chicken broth. Toss everything together, then divide it into two 9 x 13 baking dishes.
- You can cover this mushroom stuffing with aluminum foil and keep it in the oven on “warm” for up to an hour before serving it. This is convenient if you’re waiting on the turkey, or another main dish to finish cooking, at a holiday meal.
- This mushroom stuffing recipe reheats really well. You can store it in an airtight container in the fridge for up to 7 days. Reheat it in the microwave or in the oven.
Nutrition Information
Calories
409kcal
(20%)
Carbohydrates
47g
(16%)
Protein
11g
(22%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
46mg
(15%)
Sodium
1253mg
(52%)
Potassium
381mg
(11%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
638mg
(13%)
Vitamin C
3mg
(3%)
Calcium
208mg
(21%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 409
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 46mg | 15% |
| Sodium | 1253mg | 52% |
| Potassium | 381mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 638mg | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 208mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.