0 from 222 votes
Wild Mushroom Stuffing
Hands down my most favorite part of Thanksgiving is this Wild Mushroom Stuffing. NO QUESTIONS ASKED.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 8 people
Calories: 380 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 loaf country-style French bread with crust cut into 1-inch cubes (about 14-15 ounces or 8-9 cups of cubed bread)
- 10 tablespoons butter
- 1 pound wild mushrooms
- 2 shallots finely sliced
- 2 ribs celery
- 2 bunches green onions thinly sliced
- ¾ cup chopped fresh Italian parsley
- 2 tablespoon chopped fresh oregano
- 2 tablespoon chopped fresh sage
- 2 tablespoon chopped fresh thyme
- 3 large garlic clove minced
- 2 teaspoon 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 oven to 375°F. Spread the cubed bread on large rimmed baking sheet and transfer into the oven. Bake until bread is dry, about 15 minutes. Remove from the oven and let cool.
- Meanwhile, melt the butter in heavy large skillet over medium heat. Add mushrooms and shallots and saute until golden, about 7 minutes. Add the celery, green onions, various herbs, garlic, salt and pepper and sauté for 3-4 minutes more.
- Generously grease a large baking dish.
- Place the bread cubes in large bowl. Add the warm vegetable mixture; toss to combine.
- Whisk the eggs and ¾ cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
- Add more broth (about ½ to ¾ cup) to stuffing if it still looks and feels dry. Transfer to skillet or baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
Cup of Yum
Notes
- Prep ahead instructions: You can prep the bread 3-4 days ahead of time and store in an air tight container. You can also make the butter/herb mixture a day or two ahead of time and refrigerate. That way, day of the dinner, all you have to do is combine everything with the stock, eggs and cheese and bake.
Nutrition Information
Calories
380kcal
(19%)
Carbohydrates
34g
(11%)
Protein
15g
(30%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
113mg
(38%)
Sodium
1501mg
(63%)
Potassium
438mg
(13%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1335IU
(27%)
Vitamin C
14mg
(16%)
Calcium
228mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 380
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 15g | 30% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 1501mg | 63% |
| Potassium | 438mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1335IU | 27% |
| Vitamin C | 14mg | 16% |
| Calcium | 228mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.