Mushroom Stuffing

Mushroom Stuffing

37
CHRISTYJ 104

"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

servings 443 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 10.7 g
  • 17%
  • Carbs:
  • 71.7g
  • 23%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 899 mg
  • 36%

Based on a 2,000 calorie diet

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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.

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Directions

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  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.

Reviews

37
  1. 49 Ratings

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Most helpful positive review

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 stu...

Most helpful critical review

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.

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 stu...

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 a...

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!!

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.

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 ...

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 stor...

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

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, howe...

This was the alughing stock of my 2003 Thanksgiving. I might have known that 12 cups of bread crumbs and only 1.5 cups of broth was suspect. Don't waste your money or your ingredients. This wasn...