New this month
Get the Allrecipes magazine just $5!

Wild Mushroom Stuffing

"The stuffing of the Pacific Northwest! You can fill your turkey with this stuffing, or bake it separately."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.


2 h 50 m servings 282 cals
Original recipe yields 16 servings


  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 479 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Soak porcini mushrooms in 2 cups hot water until the mushrooms are soft, about 30 minutes. Reserve soaking liquid, and chop mushrooms coarsely.
  2. Preheat oven to 325 degrees F (165 degrees C). Arrange bread cubes on baking sheets in a single layer. Bake until beginning to brown, about 15 minutes. Spread hazelnuts in a single layer on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned.
  3. Melt butter in a Dutch oven over medium heat. Cook leeks, shallots, and crimini and shiitake mushrooms in the butter until tender, about 15 minutes. Mix in celery and porcini mushrooms, and cook for 5 minutes. Transfer to a large bowl, and mix with toasted bread cubes and nuts. Season with parsley, thyme, sage, salt, and pepper. Stir in beaten eggs. Combine broth and 3/4 cup reserved porcini soaking liquid; add just enough broth mixture to the stuffing to moisten.
  4. Transfer stuffing to a buttered 10x15 inch baking dish. Cover with buttered foil, and bake in preheated oven until heated through, about 1 hour. Uncover, and bake until top is crisp, about 15 minutes.


  • Tip
  • If cooking in the bird, add a little less broth to the mixture, about 1/2 cup. The juices of the bird will keep the stuffing moist.
  • Note

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 26
  1. 34 Ratings

Most helpful positive review

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 i...

Most helpful critical review

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 ha...

Most helpful
Most positive
Least positive

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 i...

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 whit...

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 ...

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 T...

It all got eaten!

This is an excellent recipe. I love mushrooms so having a variety of mushrooms in one dish was extra special. My family and neighbors loved this stuffing and said it was the best they've ever ta...