Mushroom Stuffing Recipe

Freshly baked mushroom stuffing in a baking pan, ready to serve.

Mushroom Stuffing Recipe

This Mushroom Stuffing is full of savory flavor from mushrooms, pancetta, and fresh herbs. It bakes up perfectly soft and buttery inside with golden, crispy edges. It makes the a great side dish for your Holiday Feast.

Course Side Dish

Cuisine American

Prep Time 1

Cook Time 45

Stale Bread Cubes 1

Total Time 1 1 45

Servings

Calories 673kcal

Author Susie Weinrich

Equipment

9x9 baking dish

Ingredients

Stale Bread Cubes

24 oz loaf of hearty white bread 1 inch cubes, made very stale

Mushroom Stuffing

1 Tbsp. butter softened, for greasing the pan
1 tablespoon olive oil
4 oz pancetta small dice
1 lb. baby bella or cremini mushrooms sliced/chopped/diced
4 large garlic cloves minced
1 tablespoon fresh rosemary chopped
½ cup salted butter
2-3 large shallots diced
1 cup celery diced
1 ½ teaspoon kosher salt divided
¾ teaspoon black pepper
1 teaspoon poultry seasoning
3 Tbsp. fresh sage chopped
¼ cup fresh parsley chopped
2 eggs
1 ½ cups chicken stock
2 Tbsp. cold salted butter cubed into 8 pieces for topping

Instructions

STALE BREAD

MOM'S TIP: it is important that you make very stale bread cubes, they should feel and crunch almost like a crouton. This allows the bread to absorb the liquid and flavor without disintegrating.
24 oz loaf of hearty white bread
In Advance: Cut the bread into 1 inch cubes and let it sit on a sheet pan or two, on the counter for 24-72 hours. Tossing them occasionally helps dry all sides.
Quick Oven Method: Cut the bread into 1 inch cubes and spread on a large sheet pan or two. Dry in a 250 degree oven for 30 minutes, tossing every 5-10 minutes so the cubes don't brown.

MUSHROOM STUFFING

Preheat oven to 350 degrees and prep a 9x9 baking dish by generously greasing with 1 Tbsp. softened butter. Set aside.
1 Tbsp. butter
Place the dried bread cubes in a large bowl that you will be able to mix the stuffing in. Set aside.
In a large sauté pan over medium heat, heat 1 tablespoon oil. Add the pancetta and crisp.
1 tablespoon olive oil, 4 oz pancetta
Spoon the crisp pancetta over the bread cubes, leaving the grease behind in the pan.
Now add the mushrooms, saute, stirring occasionally, until they are slightly browned and softened, about 5 minutes.
1 lb. baby bella or cremini mushrooms
Add ½ teaspoon kosher salt, garlic and rosemary and cook for 1 more minute.
4 large garlic cloves, 1 tablespoon fresh rosemary
Pour the mushroom mixture over the bread cubes.
In the now empty pan add the salted butter, once melted add the celery and shallots and soften for about 20 minutes.
Make sure the celery is softened before moving on.
½ cup salted butter, 2-3 large shallots, 1 cup celery
Remove from the heat. Add in 1 teaspoon kosher salt, pepper, poultry seasoning, sage and parsley and stir to combine. Then pour the mixture over the bread cubes.
¾ teaspoon black pepper, 1 teaspoon poultry seasoning, 3 Tbsp. fresh sage, ¼ cup fresh parsley
In a small bowl or glass measuring cup, whisk together the eggs and the chicken stock.
2 eggs, 1 ½ cups chicken stock
Slowly add the stock mixture to the bread cubes while tossing to evenly distribute the mixture.
Pour the now prepared mushroom stuffing mixture into the prepared 9x9 baking dish. Pressing down slightly if needed.
Dot the top of the stuffing with the cubed 2Tbsp of salted butter.
2 Tbsp. cold salted butter

BAKING

Cover the dish with foil and bake for 30 minutes at 350°F.
Remove the foil and bake for an additional 15 minutes.
For an extra crispy topping turn the broiler on for a minute or 2 at the end of the cooking time.
Serve immediately! Delish!

MAKING AHEAD (UNBAKED)

Fully assemble the stuffing in a baking dish and cover tightly with foil or plastic wrap.
Refrigerate until ready to bake.
Let it rest at room temperature as the oven preheats, adding a splash of broth if it seems dry. Bake as directed above.

Notes

DOUBLING - simply double all the ingredients, then bake in a 9x13 baking dish. The cooking time should be about the same.

Nutrition