Mushroom Stuffing
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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.
Table of contents
The first Thanksgiving that my husband and I spent together we made way too much food. Neither of us were willing to give up any of our traditional family recipes, so we made 10 different side dishes! Since then, we’ve merged our menus, so the amount of food isn’t as insane, but we still make two types of stuffing every year.
I grew up in Oklahoma with cornbread stuffing, and he grew up in Pennsylvania with this mushroom stuffing. They’re both delicious, but so different, that we still have to make both, so we’ll always have Thanksgiving stuffing two ways!
I never thought I’d veer from my families cornbread stuffing, but I absolutely love mushrooms and quickly fell in love with this stuffing recipe. It’s packed full of hearty mushrooms and has a very herb-forward flavor. It’s seasoned with parsley, sage, rosemary and thyme, so you get all of the wonderful flavors that you associate with a Thanksgiving dinner.
Since stuffing is my favorite part of the Thanksgiving meal, I have decided that it should not just be reserved for one day in November! This stuffing is so easy to make, it’s a great side dish to serve anytime of the year with turkey, chicken, pork chops, roast and more.
If you’re looking for the best mushroom stuffing recipe, you’ve just found it!
Ingredients
- Butter – I recommend using unsalted butter, so you can salt the stuffing to your taste.
- Onion – you’ll need one cup of diced yellow onions. This is equal to 1 small onion or half of a large onion.
- Celery – you’ll need four stalks of celery for this recipe, which should equal just about a cup of diced celery.
- Mushrooms – for this recipe you’ll want 16 ounces of sliced white button mushrooms. This is how my husbands family has always made it. If you’d like to mix things up, you can use a mix of sliced mushrooms, or cremini mushrooms, instead of white button mushrooms.
- White bread – for this recipe, you’ll want a loaf of classic plain white bread. Just like in Charlie Brown’s Thanksgiving, you’ll be toasting lots of slices of bread to make this stuffing.
- Salt + black pepper – to season the stuffing.
- Dried parsley – parsley adds a bright, fresh flavor to the stuffing that pairs well with the other dried herbs. If you want to garnish the stuffing with a little bit of fresh parsley, feel free!
- Dried sage – I like to use dried sage leaves when I make this recipe. If you can only find rubbed sage or ground sage, you’ll want to cut the amount of sage in half.
- Crushed rosemary – if you can’t find crushed rosemary, you can use dried rosemary and simply crush it in your hand before adding it to this recipe. Crushing it into smaller pieces helps it soften in the stuffing. This robust, woodsy herb adds a peppery taste to the stuffing.
- Dried thyme – you’ll want to use dried thyme leaves, not ground thyme. The flavor of thyme pairs perfectly with turkey and stuffing.
- Chicken broth – you can use turkey broth if you have it available, or use vegetable broth to make this recipe vegetarian.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Toast the bread. Pull up a chair and hang out at your toaster for a little bit. You’ll want to toast an entire loaf (or 20 pieces) of bread. After all of the bread is toasted, cut each piece into 16 cubes.
- Soften the veggies. Melt butter in a large pot, or dutch oven, on the stove over medium-high heat. Add diced onions and celery, and cook for 5-6 minutes, or until the vegetables are softened.
- Add the mushrooms to the pot and toss to coat everything. Cover the pot and turn the heat on the stove down to medium-low. Cook for 8-10 minutes, or until the mushrooms are tender.
- Add the toast and season. Transfer the bread cubes into the pot and season with salt, pepper, and dried herbs. Toss everything together, then pour in the chicken broth and toss to coat the bread. It should be moist, but not mushy.
- Bake the stuffing. Transfer the mixture from the pot on the stove to a 9 inch x 13 inch casserole dish. Place in a preheated 325°F oven for 15 minutes. Since everything in this stuffing recipe was cooked prior to baking, it doesn’t need to bake for long. You just want all of the flavors to meld together.
Recipe notes
- If you don’t like the large slices of mushrooms in the stuffing, but still want all of the delicious mushroom flavor, you can use a food processor or sharp knife to finely chop the mushrooms before cooking them with the onions and celery.
- This recipe will serve 8 people as a side dish. If you want to double the recipe to make it for more people at a holiday meal, like Thanksgiving, simply click the 2X button in the recipe card below. 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.
- If you want the stuffing to have a more tightly-packed texture (like this sausage stuffing), mix 4 whisked eggs into the stuffing with the chicken broth. If mixing raw eggs into the stuffing, I recommend baking it for an additional 15 minutes, for a total of 30 minutes.
What to serve it with
Whether it’s Thanksgiving, Christmas, or just a Sunday family dinner, this homemade stuffing recipe goes well with any of these tasty main dishes.
- Smoked Turkey
- Cranberry Glazed Turkey Breast
- Prime Rib
- Beef Wellington
- Salisbury Steak
- Marinated Grilled Steak
- Pot Roast
- Smoked Pork Chops
- French Onion Pork Chops
If you really love mushrooms, you can also serve this mushroom stuffing with mushroom gravy.
Storage and reheating
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.
To reheat it in the oven, place it in a casserole dish. Cover the stuffing and reheat it for 15 minutes at 350°F. To reheat it in the microwave, place a single serving on a plate and microwave it for 2 minutes.
If you have lots of leftover stuffing, be sure to try these recipes for Turkey Quiche with Stuffing Crust, or Cream Cheese Stuffing Jalapeno Poppers.
More side dish recipes
If you’re making this Thanksgiving stuffing, and still looking for more side dishes to serve with your meal, don’t miss these delicious recipes! They’re perfect for the holidays and beyond.
Mushroom Stuffing
Ingredients
- 1 loaf white bread, 20 slices total
- ¾ cup butter
- 1 cup onion, diced
- 4 stalks 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.
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 Facts
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