Wild Mushroom Stuffing Recipe - Allrecipes.com
Wild Mushroom Stuffing Recipe
  • READY IN ABOUT 3 hrs

Wild Mushroom Stuffing

Recipe by  

"The stuffing of the Pacific Northwest! You can fill your turkey with this stuffing, or bake it separately."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    1 hr
  • COOK

    1 hr 50 mins

    2 hrs 50 mins


  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.
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  • 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

Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2003

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.

Most Helpful Critical Review
Nov 14, 2005

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.


34 Ratings

Oct 27, 2003

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!!

Oct 09, 2003

Guests with vastly different tastes *raved* about this at Thanksgiving! Wild Mushroom Stuffing is about to become an annual tradition in my home.

Oct 27, 2003

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.

Jan 13, 2006

Very good! We followed recipe exact - make sure you like mushrooms!

Mar 24, 2006

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!

Dec 02, 2004

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!


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  • Calories
  • 282 kcal
  • 14%
  • Carbohydrates
  • 31.8 g
  • 10%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 479 mg
  • 19%

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

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