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Mushroom Stuffing with Shallots and Herbs

Mushroom Stuffing with Shallots and Herbs


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To make a vegan version of this stuffing, simply substitute a nondairy option for the butter and bake the stuffing in its own baking dish.

Ingredients

  • 1 large loaf seeded hearth bread (about 1 1/3 pounds), cut into 3/4-inch cubes (about 12 cups total)
  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • 1 Pound chopped white mushrooms
  • 4 large shallots, chopped
  • 3 celery stalks, chopped
  • 1/3 Cup chopped fresh parsley
  • 1/3 Cup chopped mixed fresh herbs such as sage, thyme, marjoram, and oregano
  • 1 1/4 Teaspoon salt
  • 1/2 Teaspoon black pepper
  • 3 Cups low-sodium vegetable broth

Servings10

Calories Per Serving247

Folate equivalent (total)91µg23%

Riboflavin (B2)0.4mg21.1%


Mushroom Stuffed Sole

If you are pining for spring when more fresh wild fish comes into season, make use of a little seafood gem called fillet of sole. Sole is always available and is more economical than most other fresh seafood. But what do you do with those thin, flat little fillets? Stuff, roll and bake for a delicious dinner of mushroom stuffed sole.


Sourdough Stuffing With Roasted Mushrooms, Shallots, and Celery

Heat oven to 425° F. Toss the bread with 3 tablespoons of the oil, 3 tablespoons of the butter, and ½ teaspoon each salt and pepper. Spread out on a rimmed baking sheet. Bake, tossing once, until dry and golden, 15 to 20 minutes transfer to a large bowl.

Meanwhile, toss the mushrooms, shallots, and celery with the remaining 3 tablespoons each of oil and butter and season with 2 teaspoons salt and 1 teaspoon pepper. Spread on 2 large rimmed baking sheets and roast, tossing halfway through, until tender and browned in spots, 25 to 30 minutes. Transfer to the same bowl as the bread.

Whisk the broth with the eggs and cream in a medium bowl. Add to the bowl. Let sit, tossing occasionally, until the liquid is absorbed, 5 to 10 minutes.

Transfer the stuffing to a buttered 9-by-13-inch baking dish. Cover with foil. Bake until heated through, 30 minutes. Uncover and bake until the top is browned and crisp, 30 minutes more. Serve.


It’s earthy, with all the mushrooms. Fresh, because of all the variety of herbs and perfectly salty with the addition of Parmesan cheese. You really can’t go wrong. AND… because I know not all of you are as obsessed with mushrooms as me, you can easily omit those when whipping this up and it will still be a mega star! AND if you have vegetarians in your family, they will love the addition of shrooms!

Let’s talk stuffing recipe 101 so we’re all prepped and ready for Thanksgiving day!

What is stuffing?

It’s only the best part of Thanksgiving + Christmas! No but really, stuffing is a combination of dried out cubed bread that can be mixed with any number of add-ins. I like keeping things bright and fresh and decadent with the recipe below.

What makes the best stuffing?

There are 3 parts to incredible stuffing.

  1. Great bread. Find a really delicious loaf of bread – it can be plain or seasoned. I’ve done this recipe with a rosemary roasted garlic bread and it was incredible. Also incredible with a good old baguette from an amazing french bakery!
  2. Herbs. The herbs in this dish are what really make it shine. They bring such a depth of flavor that a lot of stuffings don’t have.
  3. Parm + Eggs. The parmesan cheese and egg mixture gives this almost a custard like finish that makes it creamy while still maintaining the bread!! It’s perfect.

Do I need to dry my bread cubes?

You do!! I prep my bread cubes a few days ahead of time and let them dry out on the counter. This way they still maintain their shape/bulk when you add the eggs, parmesan and stock. If you don’t have time to let the bread cubes dry out a few days ahead of time, you can toast it in the oven the day of no problem!

What kind of bread should I use for Thanksgiving stuffing recipe?

I love a really great french loaf, a baguette, sourdough, or any other type of hearty bread. The only breads I would stay away from would be a brioche or anything generally soft.

Do I need to use eggs in stuffing?

I prefer stuffing with eggs for many reasons. First, it acts as a binder. Two, it doesn’t fall apart when you serve it. Three, it feels a little bit more filling and custardy!

Can I prepare stuffing ahead of time?

You sure can! I do all the time. I’ll prep the bread and the butter/herb mixture a day or so ahead of time so all I have to do on the day of the feast is mix everything together and bake. Easy.

Can you freeze Thanksgiving stuffing?

You sure can! Once you’re done baking it, let it cool, and then transfer it into smaller glass containers and freeze. When it’s time to eat it, just warm it up in a toaster oven, in the oven or in the microwave until it’s warmed throughout.

And there you have it! Any other Thanksgiving stuffing questions… should them out below!

PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!


Related Video

This stuffing is absolutely amazing. I made it last Thanksgiving and am planning on making it again tomorrow. The only change that I made to the recipe was to cut the french baguette into medium-large chunks, rather than coarsely ground breadcrumbs. This really helped to push the presentation to the next level.

I made this stuffing for Christmas dinner. It was a huge success. Delicious. I used brandy instead of Cognac..same thing. It was delicious. I will be keeping this in my recipe box!

Heavenly! Perfect as written. I make a basic country white bread round 1 or2 days before and then tear it into small chunks (very large crumbs). My only stuffing from now on!

I've been making this recipe every year since it was first published. I wouldn't consider something else! I do add more cognac than suggested. The recipe easily doubles. And, to answer sarahnaomi24's question - I put large chunks in the food processor to make my crumbs - day-old baguettes are best.

I have a quick question: how do you make the crumbs? Any suggestions? Do you cut them into small pieces by hand or wait until they are stale? Should you put them into the food processor? Thank you for your help!

This was a nice recipe my husband and I enjoyed as a side to a whole roasted chicken. I used all fresh herbs, right out of my herb garden. The shallots, tarragon and chives gave it a lovely flavor and as stated before in the reviews, the cognac is key. The only change I made was to add some chopped celery to the recipe. This is definitely going to be kept in my keeper file, to be used again.

i think this is supposed to call for 1 TEASPOON of salt. i just made it with 1 tablespoon, as it says, and it's way too salty.

I've made this recipe 3 times now and it's fantastic. The turkey gets extra juicy from all the butter.

I have tried at least a half dozen stuffing recipes from this site. This one may be the best yet. I made no changes, just used the full 1 1/2 cups of broth.

I LOVE stuffing, and this recipe was fantastic. I read the previous reviews & decided to go easy on the tarragon. Also, the store was out of fresh tarragon, so I used dried - used 2 instead of 3 tbsp. That seemed to be fine, no overwhelm from the tarragon. The congac really did add a nice touch. Yum. Will definitely make again

Good stuffing, lots of flavor from the herbs. I halfed the butter and shallots, added celery.

We enjoyed it so much on Thanksgiving, and didn't have any leftover, so we had to make it again to have with our "official" leftovers on Friday. We did use 1 1/2 cups of chix stock and full measurements using dried seasonings! Delicious - and it is a keeper for next year.

This stuffing was incredibly good. I did not think the tarragon was overpowering and I am usually a little leery of tarragon. The cognac brought the whole dish together beautifully!!

Sorry to be one of the few naysayers but. this stuffing was horrible. The tarragon absolutely overpowers this dish. Made it for Thanksgiving to the universal dismay of everyone who ate it. (Actually, my sister-in-law thought it would be good as an egg roll filling) On a more positive note: Turkey w/shallot pan gravy = A+/Butternut squash with rosemary breadcrumbs = A+/Horseradish mashed potatoes = A+/Roasted brussel sprouts with garlic and pancetta = A+ All from this web site. Phenomenal.

This was FANTASTIC! I made a few revisions which I thought made it even better - I added sauteed onions and garlic (and used about half the shallots called for). My family loved it, and I will be sure to make this for years to come!

This is the first stuffing I have ever made from scratch and it was very good, although I made many variations to conform to what I had in the pantry. I didn't have enough shallots, so I used yellow onion to complete the 2 cups. I also added some chopped celery. Will use less butter next time. I toasted the fresh bread crumbs, added less tarragon and doubled the chives. I did think 1 tbs. of salt was to much, you can always salt more at the end. I also left out the Cognac and added the 1 cup of chicken broth.

Incredibly simple prep for such a delicious result. I don't even like dressing and I had two servings of this! I never make recipes exactly like they're written, but I didn't change a thing on this one. Great.

This stuffing was stunning! Next holiday I will double the recipe, the family enjoyed it so much, we had no leftovers!

I made my whole Thankgiving meal from this website. This one recipe came out ahead, and was well received by all. Everyone wanted to take some leftovers home, and requested the recipe. While preparing the meal, I thought the amount of shallots seemed high, but in the end it came out perfectly. Also, I think the Cognac brought out the flavor of the herbs.

This is one of the best stuffing recipes I have encountered. Even my super picky, vegetarian dad-who-doesn't-like-anything-I-make liked it!

This stuffing is great. I added sliced mushrooms, and some sauteed, crumbled turkey sausage and an extra bit of Cognac. DELICIOUS! Before roasting, I brushed the turkey with a mixture of melted butter, orange zest, fresh rosemary and sage. My husband ate the leftovers for breakfast.


Spinach Stuffed Mushrooms

Seasoning:
1 1/3 cups nutritional yeast flakes
3 tablespoons onion powder
2 1/2 teaspoons garlic powder
1 tablespoon salt
1 teaspoon celery seed
2 1/2 tablespoons Italian seasoning
2 tablespoons parsley, dried Mushrooms:
24 large (but not huge) white mushrooms, stems removed and reserved
1/4 cup shallots or onion, chopped
2 large cloves garlic, chopped
2 tablespoons balsamic vinegar
1/4 cup water
2 teaspoons seasoning (recipe above)
1 (10 ounce) package frozen chopped spinach, thawed and drained

1. For seasoning, blend smooth all ingredients except parsley. Stir in parsley. Store in airtight container. Preheat oven to 400 degrees F. Lay out mushroom caps on nonstick jelly-roll pan.
2. Pop in oven for 5-10 minutes to dry out and cook slightly. Set caps aside. Chop the mushroom stems finely. Saute shallots, garlic, and balsamic vinegar in small saucepan.
3. When onions start to turn translucent, add mushroom stems, water, and seasoning. Cook a few minutes. Add spinach and cook until water is almost all absorbed/evaporated.
4. Mound the spinach mixture onto the the mushroom caps, pressing it into the caps. Lower oven heat to 300-350 degrees F and bake for 10-15 minutes until hot and mushroom caps are cooked.
If you leave them slightly undercooked, you can do these ahead and then heat them up in the microwave when needed.
Use this seasoning to make a quick stock out of water when you have no veggie stock on hand. Excellent for flavoring rice and as a soup base.
Make a very simple, easy, and good-tasting gravy by mixing 1 1/2 cups water, 1 tablespoon seasoning, and 2 teaspoons brown miso. Mix in some potato starch + water right before serving gravy to thicken Quick, easy, and surprisingly tasty.'


Ingredients

6 cups stale sourdough or country bread, cut into ½ inch cubes (

4 tablespoons unsalted butter

8 ounces RI Mushroom Co. Chef’s Mix mushrooms, chopped

2 tablespoons minced garlic

1 medium leek, trimmed, halved, washed, and thinly sliced (

2 stalks celery, thinly sliced (

½ cup dried cranberries (optional)

1 tablespoon chopped fresh sage leaves

2 teaspoons chopped fresh thyme

¼ teaspoon black pepper, freshly ground

1-¼ cups low-sodium mushroom or vegetable broth

Fresh parsley, chopped, for garnish (optional)


Ingredients You’ll Need for Bread STuffing

  • Bread cubes – Cut a crusty french style bread into 1″ cubes and dry them out. firmer crusty style bread holds together best when combined with the chicken stock.
  • Onions – Rough chopped. I prefer to use white or yellow onions.
  • Celery ribs – Adds a little crunch and texture to the stuffing.
  • Mushrooms – Button or Cremini mushrooms are best because they are firm, easy to find and offer a nice earthy flavour.
  • Butter – Used to sautee the onions, celery and mushrooms with and the fat helps to crisp up the bread when baked.
  • Chicken stock – The moisture that makes stuffing what it is. Soft and custard-like on the inside with a little crunch on the outside if baked in the oven. Helps to soften the bread and blend all the flavours together.
  • Garlic – Minced fine.
  • Parsley – Fresh is best but if you can’t find fresh use only 1 1/2 tbsp of dried parsley.
  • Sage – Rough chop fresh sage leaves and then rub the pile of chopped sage between your hands to release the oils. You can also purchase dry rubbed sage but only use 3/4 of a tsp for dried in this recipe.
  • Rosemary – Packs a punch of flavour so use sparingly. Remove the rosemary leaves from a fresh sprig and rub between your hands to release the oil. Then dice finely. Use 1 tsp of fresh or 1/4 tsp dried.
  • Poultry Seasoning – Various herbs and seeds ground up. The fine grind helps to more easily incorporate the herbs throughout the recipe adding great things to many holiday recipes like turkey, chicken, gravy and stuffing.
  • Salt and pepper

Recipe Summary

  • 6 tablespoons unsalted butter, plus more for dish
  • Cornbread for Stuffing, cut into 2-inch-thick slices
  • 5 shallots, finely chopped (about 1 cup)
  • 1 celery stalk, cut into 1/4-inch pieces
  • 10 ounces wild mushrooms, such as shiitake, chanterelles, or morels
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup dry white wine, such as Sauvignon Blanc
  • 1/3 cup heavy cream
  • 1 1/4 cups pecans, toasted and coarsely chopped
  • 1/2 cup homemade or low-sodium store-bought chicken stock

Preheat oven to 425 degrees. Melt 2 tablespoons butter in a medium skillet. Place cornbread on a rimmed baking sheet. Brush with melted butter. Toast in oven until golden brown, 10 minutes. Transfer to a wire rack let cool completely.

Heat remaining 1/4 cup butter in the skillet over medium-high heat. Add shallots and celery cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms, herbs, salt, and pepper cook, stirring occasionally, until slightly softened, about 4 minutes. Stir in wine cook until it has been absorbed, about 1 minute. Stir in cream. Cook 30 seconds remove from heat.

Crumble cornbread into a large bowl. Add the mushroom mixture, pecans, and stock toss. To cook stuffing in turkey: Stuff as in our Roast Turkey with Quince Glaze recipe. To bake all of the stuffing in the oven: Spoon it into a buttered 13-by-9-inch baking dish bake at 425 degrees until golden brown, about 30 minutes.


Preparation

  • Position a rack in the center of the oven and heat the oven to 425°F. Trim and discard the very bottom of the mushroom stems. Remove the mushroom stems and finely chop them, along with five of the largest mushroom caps.
  • Heat a medium sauté pan over medium heat for 1 minute and add 2 Tbs. of the butter. When it has melted, add the pancetta and cook until it starts to render some of its fat, 1 to 2 minutes. Add the shallots, sage, and chile flakes cook gently until the shallots are tender, about 4 minutes (reduce the heat if the shallots begin to brown). Stir in the chopped mushroom stems and 1/2 tsp. salt. Cook, stirring frequently, until the mixture is tender, about 3 minutes. Add the remaining 1 Tbs. butter. When it has melted, transfer the mushroom mixture to a bowl and stir in the breadcrumbs and Parmigiano. Season to taste with salt and pepper and let cool slightly.
  • Butter a shallow baking dish large enough to hold the mushrooms in one layer. Arrange the mushrooms in the dish and season the cavities with salt. Stuff each cavity with a rounded teaspoonful of the filling, or more as needed. The filling should form a tall mound. (You may have leftover filling if you have extra mushrooms, keep stuffing until you run out of filling.) Drizzle the mushrooms with the olive oil and bake until the mushrooms are tender and the breadcrumbs are golden brown, 20 to 25 minutes. Transfer to a platter and serve warm.
    For a crisp, golden-brown stuffing, drizzle with olive oil just before baking.

Related Video

Once I tried this version, I now prefer it to traditional meat stuffing.

I have made this several years running and was just asked to make it again by my family- despite there being our 40 year traditional stuffing being brought by another family member. Best stuffing ever! ( I use sourdough)

I loved this, my guests were less enthused. Like the cook from Charlotte way back in 2007, I froze this a week or so ahead of time. That worked beautifully.

excellent! great vegetarian (and alcohol free) alternative for thanksgiving stuffing. everyone loved it. the mushroom broth is key (i used 1.5 oz dried porcini). i made it the day before and cooked it day of (reserving some of the liquid in case i needed more). i didn't measure bread exactly (used 2 loaves, one sourdough, 1/2 garlic loaf, 1/2 wheat) and added roasted chestnuts as some suggested. i didn't use all the liquid. next time i would just cook it covered, my family doesn't go for crisping the top. would definitely recommend and make again.

I have never mastered the art of making stuffing/dressing. However, by following this recipe I made the best stuffing ever. So rich and delicious. I prepared it the night before and baked it when the bird was almost done. I will make this again.

I have made a different stuffing every year for going on 25 years now. Made this one for the first time for Thanksgiving (with, not in) the turkey. Funny thing, neither I or any of my family and guests are vegetarians, but we all voted this the best "stuffing" recipe ever. I would be happy to have it as a main course some time.

Outstanding! I made this for Thanksgiving for my newly vegan parents. I used Earth balance spread instead of butter, chopped carrots and celery fine, and 1 1/2 lb sourdough round for more flavor. I made ahead early in the day and reheated in oven for 30 minutes after turkey came out perfectly moist. My sister made our traditional stuffing for the rest of the family- but everyone had seconds of this one and declared it " best stuffing ever". I will not wait until next Thanksgiving to make this again.

I've been making this stuffing for four years now (and just getting around to reviewing it.) It has become my signature holiday dish. even my meat-eating family and friends love this more than non-vegetarian dishes. It's delicious and the only recipe I follow pretty exactly without substitutions and additions. It takes me a good bit more time than the recipe says (due to all the chopping) but it's worth it!

I've made this twice and it was amazing. It disappeared before the other stuffings that were not vegetarian. :)) I used sourdough bread and chopped the veggies a little smaller than called for.

I too was replacing a meaty recipe (the Bread Stuffing with Mushrooms and Bacon from this site) with a veggie one. I only used half an ounce of porcini, and didn't put the full amount of soaking liquid in later, and the stuffing was perfectly flavored and just the right moistness. Next time I'll chop the carrots smaller just out of personal preference.

As a new vegetarian who loved her sausage dressing at the holidays, this was a perfect substitute. I used porcini, crimini and white mushrooms and they created a great meaty flavour so I couldn't even miss my sausage dressing.

Rave reviews from everyone! Definitely keep the extra porcini liquid around for extra moistness (esp when reheating this as a leftover in the oven). Also added roasted chestnuts, threw in walnuts which made it extra special. Had a request from a friend who is a chef for this recipe!

I've been making my version of this stuffing for 3 years now and it never disappoints! I chop the celery and carrot finely, add fennel and use more liquid than called for. I use cremini mushrooms instead of white as well. This year I also added sausage to half of the batch - divine. Can't wait for the leftovers!

I have made this recipe every year for the past five, and it is a hit every time. The rustic style with the large pieces of bread, and the rough chopped veggies are a great combination. I often add more fresh herbs, but that is a personal preference. Make way more than you need, as your guests will be asking for seconds

Very nice stuffing. I wasn't able to find any porcini mushrooms, so I was forced to use plain, fresh mushrooms. Even so, the stuffing was flavorful. Everyone enjoyed it.

This is the best, most flavorful stuffing I have ever eaten. My guests loved it and I would/will definitely make it again. The Porcini mushrooms have a woodsy, earthy taste. I used round loaves of sourdough bread.

I made a half recipe of this as my vegetarian stuffing this Thanksgiving. Apart from cutting it in half, I made it exactly as written and found it to be just the right amount of moistness for my taste. The top layer got a little crispy and browned but the lower parts were moist.

Update. freezing it worked beautifully. I thawed it overnight in the fridge and baked it, dotted with butter and covered with foil. Uncovered it at end to let it crisp on top. Everyone said it was the best stuffing they had ever tasted!

I just put this together and am freezing it unbaked in zip-lock bags so that I have it ready to pull out for Thanksgiving. but I saved back a bit and baked it just to taste it today. It is sensational! I read a past review that mentioned not baking it- but I feel that the bread took on a delicious sweet carmely flavor during the baking, and wouldn't omit that step. I used one round organic crusty white loaf (1 lb) and the liquid was plenty for that amount of bread. This a wonderful stuffing recipe- so glad to finally find an alternative to my Mom's beloved stuffing recipe, which uses Peperidge Farms stuffing mix- which is so full of chemicals and preservatives that I could never bring myself to eat it anymore!

I have been making Thanksgiving since 1984 and this is the best stuffing I have ever made or served. Most important though is to have great bread.

this is an amazing stuffing recipe. it's true, it is a bit too dry. it needs more liquid so iɽ recommend adding water or stock or the porcini mushroom liquid bit by bit until you get the moisture you desire. but other than that this had an amazing, complex taste. i made it for thanksgiving and it was a hit. the porcini mushrooms are what definitely make this taste so good. i didn't put the breadcrumbs in the oven, instead i cut into little squares and let them sit out on trays for a day to dry out.

I used 2 fewer cups of bread, added 1 cup of vegetarian mushroom broth and still found this to be quite dry -- there is no way the 4 1/2 cups of liquid is enough. If I were to make this again, I would add an extra 2-3 cups of broth.

I'm not a stuffing fan so I'm basing my review on the RAVES this stuffing won from my guests. Everyone said this was the best stuffing theyɽ ever had. I made a few changes - chopped onion, garlic, carrot and celery fine and sweated in butter, then cooked the larger pieces of mushroom and shallot. I used a baguette and let it sit out a few days instead of drying the bread in the oven. I also added extra of the porcini liquid and some chicken stock, as my guests preferred a moister stuffing, but I'm sure it would have been fine dry. Excellent!

I am always looking for a good vegetarian stuffing. My husband suggested we skip stuffing for thanksgiving, sinces he's never liked stuffing anyway. it turns out that he loved it and had 2 servings! Before i baked it i thought it would end up being dry but it stayed moist and delicious.



Comments:

  1. Lindley

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  2. Shoukran

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  3. Atlantes

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  4. Davison

    It doesn't bother me.

  5. Kazirisar

    Well done, you weren't wrong :)



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