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Mushroom and Herb Stuffing

Close-up of a casserole dish filled with golden brown mushroom and herb stuffing, featuring toasted bread cubes, chopped mushrooms, celery, and fresh herbs.
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A savory and aromatic mushroom and herb stuffing made with rustic bread, sautéed mushrooms, fresh herbs, and a hint of maple syrup. Perfect for holiday dinners and easy to make ahead.

Ingredients

Scale
  • 1 large bakery-style rustic bread loaf (1 pound)
  • 6 tablespoons (90ml) olive oil
  • 1 pound (450g) mushrooms, finely chopped
  • 2 cups diced yellow onion (1 large)
  • 1 ½ cups diced celery (3 ribs)
  • 1 tablespoon minced garlic (3 cloves)
  • 2 tablespoons finely minced fresh sage or 2 teaspoons dried sage
  • 1 tablespoon finely minced fresh thyme or 3/4 teaspoon dried thyme
  • 1 tablespoon pure maple syrup
  • 2 to 3 cups (470ml to 700ml) vegetable, chicken, or turkey broth
  • 1/4 cup chopped fresh parsley or 1 ½ tablespoons dried parsley
  • 3/4 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 350°F (177°C). Cut bread into 1-inch cubes, spread on a baking sheet, and bake for 20–25 minutes until dry and crisp.
  2. While bread dries, finely chop mushrooms using a knife or food processor.
  3. Heat olive oil in a Dutch oven over medium heat. Add mushrooms and cook for 5–8 minutes until browned and moisture evaporates.
  4. Add onions, celery, garlic, sage, and thyme. Cook for 5 minutes until softened. Stir in maple syrup, salt, and pepper. Taste and adjust seasoning.
  5. Remove from heat and stir in 2 cups of broth. Mix well and taste again for seasoning.
  6. Add bread cubes and half the parsley. Mix until bread is moistened. Add more broth as needed, up to 3 cups total, until evenly moist but not soggy.
  7. Transfer to a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes.
  8. Uncover and bake an additional 10–15 minutes until top is golden and crisp.
  9. Garnish with remaining parsley before serving.

Notes

  • Use day-old bread for best texture or dry fresh bread in the oven.
  • Use a mix of mushrooms like cremini and shiitake for deeper flavor.
  • For vegan version, use vegetable broth and vegan bread.
  • Add sausage, nuts, apples, or lentils for variations.
  • Can be made ahead and stored in fridge for 3 days or frozen for 3 months.

Nutrition

Find it online: https://recipeeasily.com/mushroom-herb-stuffing-recipe/