Mushroom Stuffing gives everyone’s favorite fungi a well-deserved moment in the Thanksgiving limelight—savory, herbaceous, and easy to make!
Thanksgiving is one of the best holidays for foodies like myself. It’s basically a free pass to remix any dish our grandmas perfected. How many of us have deep-fried the turkey or gone Cajun with a spicy rub? Maybe swapped the cranberry sauce for rhubarb-cherry or pumpkin pie for pumpkin cheesecake. But my personal favorite dish to tinker with is the stuffing. No doubt, my mom’s Greek version will forever win the prime spot on our family’s Thanksgiving table, but when it comes to all those glorious leftovers? My batch of mushroom stuffing is a flavorful runner-up.
Generally, my kids are pretty picky with their veggies, but for whatever reason, all three are mushroom fanatics. That means I can go heavy on the fungi without protest—baby bellas are my favorite here. They bring an earthy meatiness that’s almost enough to turn me vegetarian. Almost.
And while your standard stuffing often calls for sandwich bread or white rolls, I like something rustic, like sourdough or French peasant bread. Both offer more chew and do a better job soaking up liquids without getting all mushy.
Taste-wise, mushroom stuffing is plenty herbaceous with enough garlic and olive oil to keep things rich. And as long as you stick with a rustic bread, you’ll get a perfectly crisp topping. It contrasts nicely with the chewy, tender interior—chock-full of mushrooms, of course!
Why artisan breads are best
Somewhere down the line, Americans got used to ho-hum breads. You know the type: spongy, with an ingredient list more at home in a lab than a bakery. Why oh why would we compromise a staple with breads so spongy you could use them to wash your dishes? Well, like most things, people pay for convenience over quality, so that eventually we’re left with an aisle of mediocre breads. Thankfully, I’m seeing more and more people interested in artisan breads. Does it cost more? Yes. Is it worth it? Also, yes. Take sourdough, for instance. It’s my favorite bread. I use it for sandwiches, French toast, and yes, stuffings.
And sourdough isn’t just a hipster choice here, because stuffing tastes only as good as its texture. Your average mass-produced sandwich bread would collapse into a soggy mess with all the moisture in this mushroom stuffing recipe. But sourdough, or really any hearty artisan bread, holds its shape. Also, I think sourdough’s natural tang plays nicely with the chicken broth and earthy mushrooms.
How do I store leftovers?
The stuffing should stay fresh for up to 4 days—just refrigerate it in an airtight container. Reheat in your oven at 350°F for 15–20 minutes, and cover with foil to prevent dryness. Speaking of dryness, sometimes I’ll drizzle some broth on top before baking. That usually helps!
Serving suggestions
Obviously, mushroom stuffing and turkey are a match made in Thanksgiving heaven. However, you don’t need to roast a whole bird to enjoy this classic side. Sometimes, I’ll make a simple Roasted Turkey Breast and, while I’m at it, I’ll “nuke” a quick batch of Microwave Mashed Potatoes. If there’s time, I’ll even whip up some Air-Fryer Green Beans for a faux Thanksgiving meal.
Mushroom Stuffing
Ingredients
- 1 loaf of rustic bread about 1 pound, cut into 1-inch cubes
- 1/4 cup olive oil
- 1 pound mushrooms cleaned and chopped
- 1 1/2 cups diced yellow onion
- 1 1/2 cups diced celery
- 1 tablespoon minced garlic about 3 cloves
- 2 tablespoons fresh chopped sage or 2 teaspoons dried sage
- 1 tablespoon fresh chopped thyme or 3/4 teaspoon dried thyme
- 2 cups chicken broth plus more if needed
- Kosher salt to taste
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup fresh chopped parsley
Instructions
- Preheat your oven to 350°F. Spread the bread cubes on a baking sheet and toast for 20-25 minutes until dry and lightly browned. Separately, in a large pot, heat the olive oil over medium heat.
- Add the mushrooms and cook until most of their liquid evaporates, about 5-8 minutes. Then add the onion, celery, garlic, sage, and thyme. Sauté for another 5 minutes until the onions become soft.
- Remove the pot from the heat and stir in 2 cups of chicken broth. Taste and season with salt and pepper as needed. Mix in the toasted bread cubes and most of the chopped parsley, reserving about 1 tablespoon for garnish. If the mixture appears too dry, add extra broth a little at a time until it is well moist.
- Transfer the stuffing mixture to a lightly greased baking dish. Cover with foil and bake in the preheated 350°F oven for 30 minutes. Uncover and bake for an additional 10 minutes until the top turns golden and crisp. Sprinkle on the remaining parsley for garnish.
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