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Wild Mushroom Stuffing

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Christine

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

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Original recipe yields 16 servings

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Nutrition

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  • 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

Directions

  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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Reviews

LORI LEACH
30
11/10/2003

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.

CHEFDALI
28
10/27/2003

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!!

MGLAZAR
28
10/9/2003

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