Mushroom Stuffing Recipe - Allrecipes.com
Mushroom Stuffing Recipe

Mushroom Stuffing

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"A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey."

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Ingredients Edit and Save

Original recipe makes 14 plus cups Change Servings
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Directions

  1. Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
  2. Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
  3. In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
  4. Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.
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Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2003

Great moist stuffing - even cooked inside the turkey. I used some chopped portabello mushrooms instead of all button mushrooms to add some additional flavor. Also, to save time, I made the stuffing and refridgerated it overnight before cooking and it turned out fine.

 
Most Helpful Critical Review
Mar 03, 2004

I made this stuffing for thanksgiving 2003 and it was a disaster. 12 cups of bread crumbs is way too much for this recipe. I would suggest using only 6 cups.

 
Nov 26, 2005

I have made this recipe for the last 3 years and it is always a hit. I've shared the recipe each year with family and friends. I don't measure the bread crumbs but dry 1 loaf of bread, cube it and then double the broth and poultry seasoning. I also use less than a cup of onion and celery. One cup of each is a little too much for us. This year we added portabella mushrooms and it was wonderful. I didn't put the apple in but may have to try it the next time. This is a very good recipe and there are never any leftovers. Thanks for sharing your recipe Christine!

 
Nov 08, 2003

I didn't think anything could rival my mother's stuffing recipe, but after making this for Thanksgiving, I now know I was wrong! Delicious, the whole family loved it!!

 
Nov 24, 2005

Everyone loved the stuffing! It was great. I did change how much broth I added. I almost doubled it so it wouldn't be dry. The stuffing cooked in the casserole dish was just as moist as the stuffing I cooked in the turkey!

 
Dec 18, 2012

Okay, there are a few things you need to know about this recipe. It is a good blueprint for stuffing, but 1) DO NOT USE CRUMBS!!! Substitute for cubed bread, I used a bag from the grocery store, which turned out find. Also, 12 cups is too much, 10 cups of cubed bread worked very well. 2) USE AT LEAST 3 CUPS CHICKEN BROTH/STOCK. This made it moist and delicious!!! 3) ADD ONE CLOVE GARLIC to the onion/celery saute. And finally, 4) USE A VARIETY OF MUSHROOMS, this will add to the depth of flavor of the stuffing. I used a gourmet mix and 'baby bellos'. I did a 'rehearsal' of this recipe tonight and it came out absolutely delicious with the changes I listed above. If you have any mushroom lovers in your house, this will surely be a winner!

 
Oct 11, 2005

This was excellent tasting, but far too dry. In the end I found that it needed about 3 times the amount of liquid suggested.

 
Dec 15, 2004

I followed the advice of other reviews and doubled the amount of chicken broth, and used baby portabella mushrooms. Overall, I was pleased with the results. My dad felt it was too oniony, however, my brother who has never like stuffing really liked this recipe.

 

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Nutrition

  • Calories
  • 443 kcal
  • 22%
  • Carbohydrates
  • 71.7 g
  • 23%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 10.7 g
  • 17%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 14.6 g
  • 29%
  • Sodium
  • 899 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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