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Mushroom Stuffing Recipe
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Mushroom Stuffing

This hearty vegetarian Mushroom Stuffing brings rich, earthy flavor to your holiday table. Packed with tender mushrooms, sautéed aromatics, herbs, and cubed bread, it’s a savory, comforting side dish that’s perfect for Thanksgiving, Christmas or cozy family dinners.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Course: Side Dish
Servings: 8
Author: Reed Dunn

Ingredients

  • 8 slices thick-cut rustic bread about 10 cups, cut or torn into 1-inch cubes
  • 6 tablespoons unsalted butter
  • 4 cups baby bella roughly chopped
  • 1½ cups diced onion
  • 2 cups chopped celery
  • 4 cloves garlic minced
  • 1 tablespoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 cups vegetable stock
  • 2 large eggs

Instructions

To prepare bread cubes

  • Spread bread cubes on a baking sheet and bake at 200 degrees F for 10 to 12 minutes, stirring once or twice, to dry them out. This can be done up to 48 hours in advance.*

To make mushroom stuffing

  • Preheat oven to 350 degrees F.
  • In a large Dutch oven or heavy-bottomed pot, melt 5 tablespoons of butter (reserve 1 tablespoon) over medium heat.
  • Add chopped mushrooms and cook for 8 to 10 minutes, until softened and liquid as cooked out.
  • Add diced onion and chopped celery to the pot, along with reserved 1 tablespoon butter. Cook for about 7 minutes, until vegetables are softened.
  • Stir in garlic, sage, thyme, rosemary, salt and pepper. Cook for 1 to 2 minutes, until fragrant.
  • Remove the pot from the heat. Fold in dried bread cubes.
  • Pour in about 1¾ cup of the vegetable stock and stir until liquid is absorbed.
  • Add remaining ¼ cup vegetable stock to a small bowl and crack in 2 large eggs. Whisk together, until combined.
  • Fold the egg mixture into the stuffing mix.
  • Transfer to a 9-inch by 13-inch baking dish.
  • Cover with foil and bake for 30 minutes at 350 degrees F.
  • Remove foil and bake for an additional 15 minutes, until top is golden and crispy.
  • Let rest for at least 10 minutes. Serve.

Notes

*Alternatively, you can dry bread cubes by leaving them uncovered in a single layer on a baking tray. They will dry out in about 24 hours.