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Wild Mushroom Stuffing

Christine 0

"The stuffing of the Pacific Northwest! You can fill your turkey with this stuffing, or bake it separately."

Ingredients 2 h 50 m {{adjustedServings}} servings 282 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 479 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Soak porcini mushrooms in 2 cups hot water until the mushrooms are soft, about 30 minutes. Reserve soaking liquid, and chop mushrooms coarsely.
  2. Preheat oven to 325 degrees F (165 degrees C). Arrange bread cubes on baking sheets in a single layer. Bake until beginning to brown, about 15 minutes. Spread hazelnuts in a single layer on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned.
  3. Melt butter in a Dutch oven over medium heat. Cook leeks, shallots, and crimini and shiitake mushrooms in the butter until tender, about 15 minutes. Mix in celery and porcini mushrooms, and cook for 5 minutes. Transfer to a large bowl, and mix with toasted bread cubes and nuts. Season with parsley, thyme, sage, salt, and pepper. Stir in beaten eggs. Combine broth and 3/4 cup reserved porcini soaking liquid; add just enough broth mixture to the stuffing to moisten.
  4. Transfer stuffing to a buttered 10x15 inch baking dish. Cover with buttered foil, and bake in preheated oven until heated through, about 1 hour. Uncover, and bake until top is crisp, about 15 minutes.
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  • Tip
  • If cooking in the bird, add a little less broth to the mixture, about 1/2 cup. The juices of the bird will keep the stuffing moist.
  • Note
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Reviews 26

  1. 34 Ratings


This stuffing is outstanding! It's a beautiful dark color from the wild mushrooms, and everyone at my Thanksgiving dinner loved it. Many went back for seconds on this before the turkey!! It is a little time consuming to prepare, but well worth the effort. I couldn't find egg bread, so I cubed and toasted egg buns, and it turned out great.


Used rosemary bread from our machine and button mushrooms, subbed waterchestnuts for celery and red onions for leeks, added 1/2tsp. minced garlic, halved thyme and sage. Mushrooms cooked in white & red wine/broth reduction. I diced up 1 can of pears to add at end and used wine/broth reduction to moisten. I don't think I ever had better stuffing/dressing!! It was absolutely delicious...can't imagine if I had wild shrooms!!! I'm not fond of the texture of the dried thyme and rosemary "needles"...will grind them up better next time. TY for the fabulous recipe!!


Guests with vastly different tastes *raved* about this at Thanksgiving! Wild Mushroom Stuffing is about to become an annual tradition in my home.