Hands down my most favorite part of Thanksgiving is this Wild Mushroom Stuffing recipe. NO QUESTIONS ASKED.
We’re about to dive head first into a whole lotta turkey, gravy, dessert, salads, potatoes, side dishes and baked cheese (because baked cheese should be mandatory at all fall gatherings).
Before we get to the rest of those things, we’re talking about this Wild Mushroom Stuffing Recipe!
If you’re a long time reader of What’s Gaby Cooking, you know that stuffing and I are best friends. FOREVER. It’s my favorite part about Thanksgiving and I love this recipe. Hands down the best stuffing recipe EVER created and I’ll never deviate from it. I drizzle a bit of my homemade gravy on top and go to town.
It’s earthy, with all the mushrooms. Fresh, because of all the variety of herbs and perfectly salty with the addition of Parmesan cheese. You really can’t go wrong. AND… because I know not all of you are as obsessed with mushrooms as me, you can easily omit those when whipping this up and it will still be a mega star! AND if you have vegetarians in your family, they will love the addition of shrooms!
Let’s talk stuffing recipe 101 so we’re all prepped and ready for Thanksgiving day!
What is stuffing?
It’s only the best part of Thanksgiving + Christmas! No but really, stuffing is a combination of dried out cubed bread that can be mixed with any number of add-ins. I like keeping things bright and fresh and decadent with the recipe below.
What makes the best stuffing?
There are 3 parts to incredible stuffing.
- Great bread. Find a really delicious loaf of bread – it can be plain or seasoned. I’ve done this recipe with a rosemary roasted garlic bread and it was incredible. Also incredible with a good old baguette from an amazing french bakery!
- Herbs. The herbs in this dish are what really make it shine. They bring such a depth of flavor that a lot of stuffings don’t have.
- Parm + Eggs. The parmesan cheese and egg mixture gives this almost a custard like finish that makes it creamy while still maintaining the bread!! It’s perfect.
Do I need to dry my bread cubes?
You do!! I prep my bread cubes a few days ahead of time and let them dry out on the counter. This way they still maintain their shape/bulk when you add the eggs, parmesan and stock. If you don’t have time to let the bread cubes dry out a few days ahead of time, you can toast it in the oven the day of no problem!
What kind of bread should I use for Thanksgiving stuffing recipe?
I love a really great french loaf, a baguette, sourdough, or any other type of hearty bread. The only breads I would stay away from would be a brioche or anything generally soft.
Do I need to use eggs in stuffing?
I prefer stuffing with eggs for many reasons. First, it acts as a binder. Two, it doesn’t fall apart when you serve it. Three, it feels a little bit more filling and custardy!
Can I prepare stuffing ahead of time?
You sure can! I do all the time. I’ll prep the bread and the butter/herb mixture a day or so ahead of time so all I have to do on the day of the feast is mix everything together and bake. Easy.
Can you freeze Thanksgiving stuffing?
You sure can! Once you’re done baking it, let it cool, and then transfer it into smaller glass containers and freeze. When it’s time to eat it, just warm it up in a toaster oven, in the oven or in the microwave until it’s warmed throughout.
And there you have it! Any other Thanksgiving stuffing questions… should them out below!
PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas
Wild Mushroom Stuffing
Ingredients
- 1 loaf country-style French bread with crust cut into 1-inch cubes (about 14-15 ounces)
- 10 tablespoons butter
- 1 pound wild mushrooms
- 2 shallots finely sliced
- 2 ribs celery
- 2 bunches green onions thinly sliced
- 3/4 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 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
- Add more broth (about 1/2 to 3/4 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.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling by Stephanie Hanes // Recipe by What’s Gaby Cooking
Hi Gaby,
I’m making this stuffing for the first time this Thanksgiving and I just wanted to clarify, if you let the bread sit out for a few days do you skip the first step of baking it or is it still recommended to bake the bread after it’s been sitting out? Just want to make sure I don’t mess it up (my husband would legit cry!)
Thanks!
I left it sitting out for a day or two and then toasted it!!
I am planning on making your stuffing recipe for 25 people and I am wondering if I should double or triple the recipe? thanks!
I’d triple to be safe!
If I need to transport this and don’t want to use a skillet, what’s the best sized baking dish to use?
a 10 inch pie dish
Hi, your recipe sounds delicious, I am just curious about wild mushrooms, can I substitute button mushroom?
thank you
you sure can!
Could I substitute leeks for the shallots? I did with the herbed stuffing and it was amazing but I want it to be as amazing as possible for Thanksgiving. Thanks!
you could do either or…. or BOTH!
Excited to try! Do I use all of the green onion or just the white?
all of it!
When you say 2 stalks celery do you mean 2 whole heads or 2 sticks?
just 2 individual stalks
I’m making this for the first time. Approximately how many cups of bread are required ?
roughly 1 pound of bread – most bread should be labeled with a weight when you buy it! But 8ish cups too!
Making this tomorrow! When you say make the herb mixture for the day ahead prep, what exactly does that entail? Thanks! Can’t wait to try it!
step 1+2 can be done in advance, then assemble day of
I love this recipe! Would you recommend stuffing this inside the turkey?
You can but I think it’s best on it’s own
How should the celery be cut? Chopped/ thinly sliced? Thanks!
thinly sliced
So these taste so good. So good. So good. I read the recipe as saying prep time 10 minutes. I am a novice cooker and my prep time was longer maybe because I went yesterday. It took time to find all the ingredients ( There was only one little flat parsley package so I looked up substitutes and basil was suggested). + the bread cubes. I’m last minute so I got a fresh baguette but cut it up in cubes and drizzled olive oil on them and baked them for an hour and15 minutes and put them in the fridge on a plate. I bought baby Bella and shiitake mushrooms. ( looked them up as closest to wild mushrooms and they tasted so good) And then washing and drying and prepping all the fresh herbs, mushrooms and ingredients today. I would say prep is longer than 10 minutes but omg I would not argue on the flavor!! So good. Thank you for this! New tradition!
This is an exceptional stuffing! Everyone at Thanksgiving agreed it was the best stuffing we’ve ever had.
Great recipe. I did a two lb mix of baby bellas and whites. Used mushroom stock instead of chicken, (vegetarian dish) and added some pan roasted diced sweet potatoes, red potatoes and thinly sliced carrots, as well as the other ingredients.
i just pulled it out of the over, and it is gorgeous!
Instead of gravy,I am making a sauce to drizzle over it by using my leftover mushroom stock, balsamic vinegar, sherry, soy, minced onion/garlic and tarragon. Cant wait to dig in!
If I only have one bunch of green onions, can I use a yellow onion?
you sure can
I used my own broth and sourdough, and herbs from my garden. We have a local company that grows wild mushrooms (What the Fungus). Put it all together, and I can honestly say we won’t do another turkey dinner without it. Amazing recipe, thank you!
Can I cook this in the turkey?
you can!
Sounds mouth watering! I love the stuffing. Just curious as to what your wild mushroom varieties are that you use?
I’ve done it with literally every mushroom under the sun!! you can’t go wrong
Gaby’s mushroom stuffing is the best and only stuffing I will eat! It’s beyond delicious!!
I just want to make and eat this all year long!!
Gaby, if I wanted to half this recipe, would I simply half all ingredients?
correct and use a smaller cooking vessel
Hi Gaby!!!! I would like to make this for my family this year and a few of them are allergic to Gluten – I’m sure I can sub GF bread but do you know of a certain brand or store that carries a particularly good bread for this recipe? TIA!!!
a GF bread would totally work. To be totally transparent – I dont buy GF bread so I can’t speak to which brands are the best!
Can you use pre toasted bread that is good–of course from a bakery–and if so how much? Dried of course weighs a fraction of a fresh loaf?
it’s about 5-6 cups
Looks delicious!! Double recipe for a 9×13 pan??
yes!
Could this be made without mushrooms? It sounds so good but several don’t love mushrooms!
yes absolutely – just omit those
If making ahead and freezing, what is your suggestion for baking temp and time? Should I bake it for the full hour the first time or only 30 and then freeze? Thanks! Excited to try this.
I would par-bake and then freeze. then let come to room temp and finish baking day of
Would you add sausage to this??
you certainly could!! I would do 1/2 lb sautéed as any more than that would overpower the mushrooms in my opinion
What type of mushrooms, baby Bella’s. Do I need shiitake or others?
you can use any mushroom you prefer!! baby bella, shiitake, crimini, hen of the woods…. you name it
Hi! I know you said that you prefer to use eggs in your stuffing, but my kids are allergic. Would you suggest using an egg substitute? Or just using additional broth, or none of the above? Thanks!
extra broth is perf!
Hi Gaby, I would love to make your wild mushroom stuffing for Thanksgiving. Do you think it would work well with gluten free bread? Any suggestions?
yes! a gf sourdough would be great!!
What size skillet do you use? Do you want have a link to yours?
8 or 10 inch
Mmmm I think I’ll add some sausage too..
Delicious as is but I think I wanna double the mushrooms next time and maybe a dash of cream since I didn’t have gravy!! Could pretty much eat this daily.
Loved watching you make this on IG live! I plan to make two trays – one with mushrooms and one with sage sausage.
Gaby,
Would you combine breads? For instance, a sourdough with a rosemary focaccia or a sourdough and asiago cheese?
Thanks,
Susan
totally allowed to do that!
K
I would like to add sausage to this sweet Italian or breakfast sausage and how much should I add ?
I would do 1/2 lb sauteed and fold it into the mixture when you add the cheese
Can’t wait to make this stuffing this Thanksgiving! One of my guests is allergic to dairy. Do you think leaving the parmesan out is ok or will it change the flavor too much? Thank you so much for the whole Thanksgiving prep-list! So helpful!!!
totally allowed
Could you add wild rice?
you could – i would ditch 1 cup of the bread for 1 cup of wild rice to even things out
Could I halve this recipe?
absolutely
Am I reading this right…? 2 bunches of green onions for a single recipe? So ~16+ stalks? Bunches at my store come rather huge.
correct!!
Looking forward to making the Wild Mushroom Stuffing! I was wondering if you chop or slice the mushrooms?
either one works!! I slice
Would this be so sad made with vegan butter and no parm? I’m dairy free for my little one but this recipe looks amazing!
would still be delish
Can this be cooked in the turkey?
it can!
Hi Gaby,
Can’t wait to try this recipe! I’m to cook it in my smoker while I’m cooking the turkey. I’ll probably be cooking at around 275 – 300. Have you heard of anyone smoking this recipe and if so, any tips?
I haven’t!! sounds good tho!
Best stuffing EVER! We made it last year for friendsgiving and it was the stuff of legend. Its only my husband and I this year (thanks COVID) but i’m still making a whole batch…more for us! Thanks Gaby!
This recipe sounds delicious and I will be making it for the first time this Thanksgiving.
Can you add roasted chestnuts? Quantity?
never tried it!! i’m not a fan of them but I’m sure you could
This is my absolute go-to Thanksgiving stuffing recipe! It is so incredibly flavorful and decadent. It will outshine each and every other dish, and I think that’s saying a lot!
Can you make this the day before?
parts of it: https://dev.afterhoursagency.com/wgc/thanksgiving-menu-2/
Running low on fresh herbs. What would be a ratio of dried to balance out?
the fresh herbs are kinda crucial for this recipe!
I made this today and it looks awesome. How long and at what temperature should I reheat it tomorrow?
cover with foil and reheat at 350 until warm
When you say bale for 30 minutes, what temperature? 375F?
oven is at 375 the entire time
Thank you for a delicious recipe. Made with French loaf and everything bagels. When I make it again will add even more mushrooms. I used portobellos (removed the gills), shiitakes, and creminis. My husband loved it, and it smelled heavenly.