Mushroom Stuffing
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.
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
Calories 409kcal (20%)Carbohydrates 47g (16%)Protein 11g (22%)Fat 21g (32%)Saturated Fat 12g (60%)Polyunsaturated Fat 2gMonounsaturated Fat 5gCholesterol 46mg (15%)Sodium 1253mg (52%)Potassium 381mg (11%)Fiber 3g (12%)Sugar 7g (8%)Vitamin A 638mg (13%)Vitamin C 3mg (4%)Calcium 208mg (21%)Iron 4mg (22%)
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