Recipe by Christine
"The stuffing of the Pacific Northwest! You can fill your turkey with this stuffing, or bake it separately."
Watch video tips and tricks
dried porcini mushrooms
1 3/4 pounds
egg bread - crust trimmed, and cut into 3/4 inch cubes
leeks, coarsely chopped
1 1/4 pounds
crimini mushrooms, sliced
shiitake mushrooms, sliced
chopped fresh parsley
chopped fresh thyme
chopped fresh sage
salt and pepper to taste
eggs, lightly beaten
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.
I gave this a two because of the amount of time and effort this takes to make. It is also expensive (where I live mushrooms are not cheap). It was good but lots of work. Good recipe if you have a lot of people hanging around the kitchen looking for something to do.
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!!
Guests with vastly different tastes *raved* about this at Thanksgiving! Wild Mushroom Stuffing is about to become an annual tradition in my home.
Based on looks alone I give this recipe 5 stars. My husband said it looked so professional, he loved the taste and couldn't get enough of it. Also I made this at Thanksgiving time and egg bread was very very scarce around here, I ended up using butter egg rolls and cut them up, this recipe still tasted great.
Very good! We followed recipe exact - make sure you like mushrooms!
The only mistake I made with this one was not knowing how much one of my 2 guests hated mushrooms, but it was fantastic for the rest of us!
This was by far the best stuffing I have ever made or eaten! I recommend it wholeheartedly. I called all over town to get the egg bread and tracked down one bakery who had it in stock before Thanksgiving, and it was worth the hunt. I did cut down the amount of bread by about 1/4 as I didn't want it too 'bready', and I forgot to toast the hazlenuts but to no detrimental effect. Loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Wild Mushroom Stuffing
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 119
Salsa is the fresh condiment you can make at home and put on everything.
Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a creamy mushroom stew with wild mushrooms.
See how to make the perfect Thanksgiving stuffing for seafood lovers.
See how to make a classic stuffing recipe for the Thanksgiving turkey.