product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL
Skip main navigation

Mushroom Stuffing with Shallots and Fresh Herbs

Serves 10 to 12
Time 1 hr 35 min
Abundant fresh herbs brighten up this savory mushroom side. To make a vegan version of this stuffing, simply substitute a nondairy option for the butter. Watch our how-to video.
Ingredients
  • 1 large loaf seeded hearth bread (about 1 1/3 pounds), cut into 3/4-inch cubes (about 12 cups)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 pound assorted mushrooms, such as oyster, shiitake or chanterelle, chopped
  • 4 large shallots, chopped
  • 3 stalks celery, chopped
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped mixed fresh herbs such as sage, thyme, marjoram and oregano
  • 1 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 3 cups low-sodium vegetable broth
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.

Method

Spread bread cubes on 2 large baking sheets; let sit on the counter overnight, or bake in a preheated 300°F oven until just dried, about 15 minutes.

Transfer to a large bowl.

In a large skillet, heat oil and butter over medium heat.

Add mushrooms and cook, stirring frequently, until very tender, about 10 minutes.

Stir in shallots and celery and cook for 3 minutes more.

Stir in parsley, mixed herbs, salt and pepper and transfer mixture to the bowl with bread.

Stir in broth and let sit for a few minutes until liquid is absorbed.

If using to stuff a turkey, cool completely and follow stuffing directions for your recipe. If baking separately, preheat the oven to 350°F.

Spoon stuffing into a large buttered baking dish.

Smooth the top and bake until browned and crisp, about 50 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1 large loaf seeded hearth bread (about 1 1/3 pounds), cut into 3/4-inch cubes (about 12 cups)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 pound assorted mushrooms, such as oyster, shiitake or chanterelle, chopped
  • 4 large shallots, chopped
  • 3 stalks celery, chopped
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped mixed fresh herbs such as sage, thyme, marjoram and oregano
  • 1 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 3 cups low-sodium vegetable broth
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.