Mushroom Herb Stuffing
Elevate your holiday table with this savory and aromatic Mushroom Herb Stuffing, a comforting blend of rustic bread, earthy cremini mushrooms, and fresh herbs. Toasted bread cubes provide the perfect base, soaking up the rich flavors of sautéed onions, garlic, and celery, all brought to life by fresh thyme, rosemary, and parsley. This recipe strikes the perfect balance of crispy edges and a soft, flavorful center, thanks to a delicate mixture of broth and eggs. Ideal for Thanksgiving or any cozy gathering, this stuffing pairs beautifully with roasted meats or hearty vegetable casseroles. Simple to prepare and baked to golden perfection, it’s a crowd-pleasing side dish that’s sure to steal the spotlight!
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Recipe Information
Ingredients
- 12 cups day-old rustic bread
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 celery stalks
- 3 garlic cloves
- 16 ounces cremini mushrooms
- 1 tablespoon fresh thyme
- 1 teaspoon fresh rosemary
- 3 tablespoons fresh parsley
- 2.5 cups chicken or vegetable broth
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Cut the day-old rustic bread into 1-inch cubes and spread them evenly on a baking sheet. Toast in the oven for 10-12 minutes, or until slightly golden and crisp. Set aside to cool.
In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil.
Dice the onion, celery, and garlic. Add them to the skillet and sauté for 5-7 minutes, stirring occasionally, until softened and fragrant.
Clean and slice the cremini mushrooms. Add them to the skillet and cook for another 7-8 minutes, or until the mushrooms release their liquid and turn tender.
Chop the fresh thyme, rosemary, and parsley. Stir the thyme and rosemary into the skillet, reserving the parsley for later. Season with 1 teaspoon of salt and 0.5 teaspoon of ground black pepper. Remove from heat.
In a large mixing bowl, combine the toasted bread cubes, the cooked vegetable-mushroom mixture, and the fresh parsley. Toss until evenly mixed.
In a separate bowl, whisk together the chicken or vegetable broth and eggs. Pour this mixture over the bread and vegetables, gently tossing to ensure everything is evenly moistened.
Transfer the stuffing mixture into the prepared baking dish, spreading it out evenly. Dot the top with the remaining 2 tablespoons of butter, cut into small pieces.
Cover the dish tightly with aluminum foil and bake for 30 minutes at 350°F (175°C).
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and slightly crisp.
Let the stuffing cool for 5 minutes before serving. Enjoy your Mushroom Herb Stuffing!
Nutrition Facts
Calories |
8239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 19192 mg | 834% | |
| Total Carbohydrate | 1482.2 g | 539% | |
| Dietary Fiber | 67.8 g | 242% | |
| Total Sugars | 47.8 g | ||
| Protein | 261.5 g | 523% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 873 mg | 67% | |
| Iron | 64.0 mg | 356% | |
| Potassium | 6422 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
