This easy Mushroom Stuffing Recipe with Traditional Herbs is the perfect addition to any Thanksgiving dinner or served as a side dish throughout the year. The mushrooms and traditional herbs create a delicious earthy flavor with only 1 hour in your oven.
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Stuffing in my house is just as important as the roasted turkey at Thanksgiving dinner and every family has its own special recipe. My recipe is a take on a traditional bread stuffing but with the addition of fresh herbs and button mushrooms giving it a lovely earthy and savory flavor that I just can’t get enough of.
Mushroom and Herb Stuffing Ingredients
- Bread cubes – Firmer crusty style bread holds together best in this recipe.
- Onions – I prefer to use white or yellow onions.
- Celery ribs – perfect for adding a little crunch and flavor.
- Mushrooms – Button or Cremini mushrooms are best because they are firm, easy to find and offer a nice earthy flavor.
- Butter – Used to sautee the onions, celery and mushrooms. The fat helps to crisp up the bread when baked.
- Chicken stock – The moisture that makes stuffing what it is. Soft and custard-like on the inside with a little crunch on the outside if baked in the oven. Helps to soften the bread and blend all the flavors together.
- Parsley – Fresh is best but if you can’t find fresh use only 1 1/2 tbsp of dried parsley.
- Sage – Roughly chop fresh sage leaves and then rub the pile of chopped sage between your hands to release the oils.
- Rosemary – Packs a punch of flavor so use sparingly! Remove the rosemary leaves from a fresh sprig and rub between your hands to release the oil.
- Poultry Seasoning – Various herbs and seeds ground up. The fine grind helps to more easily incorporate the herbs throughout the recipe adding great things to many holiday recipes like turkey, chicken, gravy and stuffing.
- Salt and pepper
How to make stuffing from scratch
- Dry out the Bread – If you aren’t a planner like me, you’ll want to slice your bread into 1” cubes and bake the bread in the oven until dry. In a 250°F (120°C) oven, for about 1 hour or until the exteriors are dry and crunchy.
- Sautee the chopped vegetables – sautee the mushrooms, onions, garlic and celery on medium heat until tender.
- Add the stock and herbs – Pour in the chicken stock, parsley, sage, rosemary, poultry seasoning, salt and pepper. Let simmer for 1 minute.
- Combine the bread and mushroom mixture – Add dried bread cubes to a large bowl. Pour the mushroom and herb mixture over the bread crumbs and mix to moisten the bread crumbs. They should be moist but not overly mushy. Add 1/2 – 1 cup of warm water if additional moisture is needed.
- Bake the stuffing – Add the uncooked stuffing to the baking dish. Bake for 40-50 minutes at 325°F (160°C) or until the stuffing is slightly browned on top.
Remove from oven and serve while it’s hot.
Methods For Drying Bread For Stuffing
if you have time to dry bread naturally
Cut a large loaf of crusty French style bread up into 1″ cubes and lay it out flat on a cookie sheet overnight or for a few hours. Turn the pieces over about 3-4 hours in so that both sides can dry out fully.
I don’t think ahead and always get stuck waiting to the last minute so ….
How to dry bread the fast way
Cut the French crusty bread into 1″ cubes like above and layout on a cookie sheet. Then place in the oven which has been pre-heated to 250°F (120°C) for about an hour and a half.
Turn them over halfway through to make sure they dry out on both sides.
This will also give you a chance to take a look at them. Every oven is different so if they are dry earlier, take them out. You do not want the bread to brown.
Thanksgiving Stuffing Variations
Meat Stuffing – You could add pre-cooked sausage, bacon or pancetta.
Vegetarian – Simply use vegetable stock instead of chicken broth.
Vegan – Use vegetable stock and plant-based butter.
Dried fruits and nuts – Add some dried apricots, raisins, walnuts or pecans for a bit of crunch.
What is Stuffing or Dressing?
Stuffing is cooked inside the bird. See my tips below on why I don’t recommend this method.
Dressing is cooked outside the bird, usually in a casserole dish.
Why I recommend baking this stuffing separately
The addition of the chicken broth and butter adds all the fat and flavor you will need, so I highly recommend baking separately in the oven. I love how cooking it this way results in a crispy top and a moist, creamy center.
Can you stuff the turkey with this stuffing?
You could… I usually don’t though because it means that you need to cook your turkey longer and risk drying the turkey out.
Baking stuffing inside the turkey means that the juices from the turkey will run into the stuffing, which adds flavor but also adds the potential risk of salmonella poisoning.
If you are fine with the additional cooking time, be sure to use a meat thermometer stuck all the way into the center of the turkey where it will reach the stuffing. Ensure the internal temperature reaches 165°F (73°C) before eating.
If you would like to learn more about baking the stuffing inside the turkey this site is a great resource. Click here.
How to store this mushroom stuffing
Store leftovers in an airtight container for up to 3 days.
How to reheat stuffing
For the best results, reheat your mushroom and herb stuffing in the oven! If it seems dry, add a splash of water or broth before baking.
Can you freeze stuffing?
Yes! After baking the stuffing, let it cool, and then transfer to a freezer-safe, airtight container. When you are ready to eat it, simply let it thaw during the day and reheat in the oven until warmed throughout.
Stuffing (Dressing) FAQs
This recipe will take about 40-50 minutes to cook, at 325°F (160°C) or until the stuffing is slightly browned on top.
Absolutely! You can dry out the bread (Airdry or in the oven) and prepare the mushroom and vegetable mixture a couple of days in advance. When you are ready to bake your stuffing, just mix it all together and bake!
Recipes to serve along with your mushroom and herb stuffing:
- Simple Oven Roasted Turkey
- Butter Smothered Green Beans & Cashews
- Roasted Kale & Napa Cabbage
- Glazed Carrots with Balsamic & Honey
- Perfectly Fluffy Mashed Potatoes
Quick Mushroom Stuffing Recipe With Traditional Herbs
- Large sautee pan
- Chopping Knife
- 2-quart baking dish
- Large Bowl
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- 12 cups dried bread pieces 1" in size
- ½ cup unsalted butter
- 2 onions chopped
- 1 cup celery ribs chopped
- 1 clove garlic minced
- ½ lb cremini or white mushrooms cleaned and sliced
- 2 cups chicken broth
- ⅓ cup fresh parsley minced
- 2 tsp fresh rubbed sage
- 1 tsp fresh rosemary minced
- 1 tsp poultry seasoning
- 1 tsp salt
- ½ tsp pepper
- Preheat oven to 325°F.
- Melt butter in a large saucepan over medium heat. Add mushrooms, onions, garlic and celery and cook until tender.
- Pour in chicken stock. Add parsley, sage, rosemary, poultry seasoning, salt and pepper. Let simmer for 1 minute.
- Add dried bread cubes to a large bowl. Pour mushroom and herb mixture over the bread crumbs and mix to moisten the bread crumbs. They should be moist but not overly mushy. Add 1/2 – 1 cup of warm water if additional moisture is needed and mix.
- Grease a 2-quart baking dish. Add the uncooked stuffing to the baking dish. Bake for 40-50 minutes or until the stuffing is slightly browned on top. Remove from oven and serve.
- Do not overstuff.
- Ensure the internal temperature of stuffing reaches 165F before consuming.
- Do not stuff the turkey the night before.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.