Name: Wild Mushroom Stuffing
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 loaf sourdough bread (about 1 pound), cut into 1/2-inch cubes (10–12 cups); 6 tablespoons unsalted butter, divided (plus extra for greasing); 2 medium leeks, trimmed, halved, and thinly sliced (about 2 cups); 3 medium celery stalks, thinly sliced; 1 1/2 pounds mixed wild mushrooms (cremini, shiitake, oyster), trimmed and thinly sliced (about 12 cups); 1/4 cup finely chopped fresh sage; 2 tablespoons fresh thyme leaves (plus more for garnish); 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

Description

This Wild Mushroom Stuffing is a hearty and flavorful side dish made with rustic sourdough bread, a medley of earthy wild mushrooms, and fresh herbs. It features a crisp, golden top and a tender, savory center, making it a perfect complement to any fall or winter meal. Whether served as a vegetarian main or a festive holiday side, it’s rich, satisfying, and full of seasonal comfort.

Ingredients

1 loaf sourdough bread (about 1 pound), cut into 1/2-inch cubes (10–12 cups)
6 tablespoons unsalted butter, divided (plus extra for greasing)
2 medium leeks, trimmed, halved, and thinly sliced (about 2 cups)
3 medium celery stalks, thinly sliced
1 1/2 pounds mixed wild mushrooms (cremini, shiitake, oyster), trimmed and thinly sliced (about 12 cups)
1/4 cup finely chopped fresh sage
2 tablespoons fresh thyme leaves (plus more for garnish)
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

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Instructions

Preheat oven to 350°F. Position racks in upper and lower thirds. Butter a 9×13-inch or 3-quart baking dish and set aside.
Spread cubed bread in a single layer on two baking sheets. Toast in the oven for 10–12 minutes until lightly golden and dry. Let cool.
In a large skillet, melt 4 tablespoons butter over medium heat. Add leeks and celery; cook for 6–7 minutes until softened.
Increase heat to medium-high. Add mushrooms, sage, thyme, black pepper, and 1 1/4 teaspoons salt. Cook for 15–18 minutes until mushrooms are tender and liquid is mostly evaporated.
In a large bowl, combine toasted bread, mushroom mixture, and chopped parsley. Toss to mix evenly.
In a separate bowl, whisk together broth, eggs, and remaining 1/4 teaspoon salt.
Pour broth mixture over bread mixture and toss gently until all bread is moistened.
Transfer stuffing to prepared baking dish and spread into an even layer. Dot with remaining 2 tablespoons butter.
Cover tightly with buttered foil. Bake at 350°F for 20–25 minutes.
Remove foil, increase oven temperature to 425°F, and bake for another 20–25 minutes until golden brown and crisp on top. Garnish with additional thyme if desired and serve warm.

Notes

Use a mix of mushrooms for varied texture and flavor. Cremini, shiitake, and oyster work well together.
Chill the stuffing overnight before baking for make-ahead convenience.
Use vegetable broth and flax eggs to make this recipe vegan.
Add 1/2 cup grated cheese or toasted nuts for extra richness and texture.
Rehydrate dried mushrooms if fresh varieties are unavailable for added umami depth.

Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 3g
Sodium: 480mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 9g
Cholesterol: 85mg