This Wild Mushroom Stuffing is the ultimate cold-weather comfort food. I love how the hearty, rustic sourdough bread soaks up all the savory goodness from the mushrooms, herbs, and broth, creating a dish that’s both rich and satisfying. The combination of earthy wild mushrooms like cremini, shiitake, and oyster with fresh herbs makes this stuffing flavorful enough to stand on its own. I often enjoy it not only during Thanksgiving but also throughout the fall and winter as a cozy vegetarian main or side. With its golden crisp top and tender, herb-packed center, this stuffing is one I come back to year after year.

Why You’ll Love This Recipe

I like this recipe because it’s more than just a holiday side — it’s a celebration of fall flavors. The wild mushrooms bring a deep, umami-rich character that makes every bite feel special. I also love the use of fresh herbs like sage, thyme, and parsley, which add both flavor and brightness. It’s hearty without being heavy and gives me the flexibility to serve it as a main dish for vegetarians or as a flavorful side for roasted meats. Plus, it’s easy to make ahead, freezes well, and reheats beautifully, which makes it perfect for holiday planning or a casual dinner any time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 loaf sourdough bread (about 1 pound), cut into 1/2-inch cubes — this gives me around 10 to 12 cups of bread

• 6 tablespoons unsalted butter, divided (plus extra for greasing the baking dish and foil)

• 2 medium leeks, trimmed, halved lengthwise, then thinly sliced — about 2 cups

• 3 medium celery stalks, thinly sliced

• 1 1/2 pounds mixed wild mushrooms (such as cremini, shiitake, and oyster), trimmed and thinly sliced — around 12 cups

• 1/4 cup finely chopped fresh sage leaves

• 2 tablespoons fresh thyme leaves, plus more for topping before serving

• 1/2 teaspoon freshly ground black pepper

• 1 1/2 teaspoons kosher salt, divided

• 1/4 cup finely chopped fresh parsley leaves and tender stems

• 2 1/2 cups low-sodium vegetable broth or chicken broth

• 3 large eggs

Directions

1. I start by arranging two oven racks to divide the oven into upper and lower thirds, then preheat to 350°F. I butter a 9×13-inch or other 3-quart baking dish and set it aside.

2. Next, I spread the cubed sourdough bread across two rimmed baking sheets in a single layer. I toast the bread in the oven for 10 to 12 minutes, just until the pieces are dry and lightly golden. Then I let them cool.

3. While the bread is toasting, I melt 4 tablespoons of butter in a large, high-sided skillet over medium heat. I add the leeks and celery, cooking them for about 6 to 7 minutes, stirring occasionally, until they begin to soften.

4. I increase the heat to medium-high and stir in the mushrooms, sage, thyme, black pepper, and 1 1/4 teaspoons of salt. I cook this mixture for 15 to 18 minutes, stirring occasionally, until the mushrooms are golden, tender, and most of the liquid has evaporated.

5. In a large mixing bowl, I combine the toasted bread cubes with the mushroom mixture and the chopped parsley. I toss everything together until evenly combined.

6. In a separate bowl or large liquid measuring cup, I whisk together the broth, eggs, and the remaining 1/4 teaspoon of salt. I pour this mixture over the bread and mushroom mixture, then gently toss everything with my hands or a large spoon until all the bread is moistened.

7. I transfer the stuffing mixture to the prepared baking dish, spreading it into an even layer. I cut the remaining 2 tablespoons of butter into small pieces and dot them across the top of the stuffing.

8. I cover the dish tightly with a sheet of buttered foil and bake for 20 to 25 minutes.

9. I remove the foil, raise the oven temperature to 425°F, and continue baking for another 20 to 25 minutes until the top is golden brown and crisp. I like to sprinkle on some fresh thyme before serving for an extra touch of freshness.

Servings And Timing

This recipe serves 8 to 10 people. It takes about 40 minutes of prep time and 1 hour 10 minutes to 1 hour 30 minutes of cooking time, depending on your oven. It’s ideal for a dinner party, holiday meal, or cozy weekend dinner with plenty of leftovers.

Variations

• Add Cheese: I sometimes mix in 1/2 cup of grated Gruyère or Parmesan before baking for a creamy, salty twist.

• Make It Vegan: I use olive oil instead of butter, vegetable broth, and flaxseed meal mixed with water to replace the eggs — it still comes out flavorful and moist.

• Try Different Bread: While sourdough is my favorite for its tang and texture, I’ve also used French bread and even whole wheat with great results.

• Include Nuts: I like adding 1/2 cup of chopped, toasted walnuts or pecans for a bit of crunch and depth.

• Add Fruit: Diced apples or dried cranberries bring a sweet contrast that pairs nicely with the earthy mushrooms.

Storage/Reheating

I store leftover stuffing in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze individual portions for up to 1 month. To reheat, I cover the dish with foil and warm it in a 350°F oven for 15 to 20 minutes. If it feels a little dry, I drizzle a bit of broth over the top before reheating to bring back the moisture.

FAQs

Can I Prepare This Stuffing In Advance?

Yes, I often assemble the entire stuffing the night before, cover it with buttered foil, and refrigerate it. The next day, I bring it to room temperature while the oven preheats and bake as directed.

What Are The Best Mushrooms To Use?

I love using a blend of cremini, shiitake, and oyster mushrooms for their earthy flavor and variety of textures. But I’ve also made this with just cremini and it still turns out delicious.

Can I Use A Different Type Of Bread?

Absolutely. While I prefer sourdough for its chewy texture and tangy flavor, other rustic loaves like French bread or ciabatta work well too. The key is to dry out the bread so it can soak up all the broth and flavors.

Is This Stuffing Suitable For Vegetarians?

Yes, as long as I use vegetable broth instead of chicken broth, this recipe is completely vegetarian and still full of rich, savory flavor.

How Can I Make This More Moist Or More Crispy?

For a more moist stuffing, I add a bit more broth before baking and keep it covered a little longer. For a crispier top, I uncover it sooner or broil it briefly at the end — just keep a close eye on it.

Conclusion

This Wild Mushroom Stuffing has earned a permanent spot on my fall and winter menu. It’s full of deep, savory flavor, easy to make ahead, and flexible enough to fit any table — whether I’m hosting a big holiday feast or making a cozy meal for a few close friends. With its mix of hearty bread, tender mushrooms, and fresh herbs, it’s a dish that always brings comfort, warmth, and lots of compliments.