Description
This Wild Mushroom Stuffing recipe is a savory and aromatic side dish perfect for holiday meals or cozy family dinners. Featuring a hearty mix of wild mushrooms, fresh herbs, and crusty French bread cubes, it’s enriched with butter, eggs, and Parmesan cheese to create a moist, flavorful stuffing that bakes to a golden perfection.
Ingredients
Bread
- 1 loaf country-style French bread with crust, cut into 1-inch cubes (about 14-15 ounces or 8-9 cups of cubed bread)
Vegetables and 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 dry the bread: Preheat oven to 375°F. Spread the cubed bread evenly on a large rimmed baking sheet and bake until the bread is dry and slightly toasted, about 15 minutes. Remove from oven and let the bread cubes cool.
- Sauté vegetables and herbs: Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the wild mushrooms and sliced shallots, sautéing until golden brown, about 7 minutes. Add the chopped celery, green onions, parsley, oregano, sage, thyme, minced garlic, kosher salt, and black pepper. Sauté for an additional 3 to 4 minutes to meld the flavors.
- Prepare the baking dish: Generously grease a large baking dish with butter to prevent sticking.
- Combine bread and vegetable mixture: Place the cooled bread cubes in a large bowl. Add the warm vegetable and herb mixture to the bread cubes and toss thoroughly to combine.
- Add eggs and broth: In a medium bowl, whisk together the eggs and 3/4 cup of chicken broth. Pour this egg mixture over the bread and vegetables, tossing to coat everything evenly. Incorporate the freshly grated Parmesan cheese, mixing gently.
- Adjust moisture and bake: If the stuffing appears dry, gradually add the remaining chicken broth, about 1/2 to 3/4 cup, until the mixture is moist but not soggy. Transfer the stuffing to the prepared baking dish. Cover the dish with buttered aluminum foil and bake for 30 minutes. Remove the foil and continue baking until the top is golden and crisp, approximately another 30 minutes.
Notes
- Use day-old or slightly stale bread for best texture in the stuffing.
- You can substitute chicken broth with vegetable broth to make this recipe vegetarian-friendly.
- Fresh herbs give the stuffing a vibrant flavor, but dried herbs can be used in half the quantity if fresh are unavailable.
- Covering the dish with foil during the first part of baking helps retain moisture.
- Add more broth cautiously to avoid soggy stuffing.
- This stuffing can be made a day ahead and refrigerated before baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
