This wild mushroom stuffing recipe combines a variety of umami-rich mushrooms with soft brioche bread, leeks, and nutty cheese to create a deeply flavorful, slightly non-traditional stuffing. Be sure to make plenty as everyone at your holiday table will be clamoring for seconds.
Adapted from Karen Mordechai | Sunday Suppers | Clarkson Potter, 2014
Earthy flavors combine with slightly sweet brioche bread to create this beautiful brioche and wild mushroom stuffing. One could certainly experiment with other breads—raisin or nut varieties could work well. Homemade challah would also be an excellent choice.–Karen Mordechai
Why our testers loved this
Our testers are describing this stuffing as “savory and decadent” and “a nice change from traditional flavored stuffing.” They loved that even after baking, the stuffing stayed moist and tender.
Notes on ingredients
- Wild mushrooms–You can substitute any of your favorite wild mushrooms here.
- White wine–Stay away from any type of sweet wine as the bread already lends the stuffing a slightly sweet flavor. If you need to avoid using alcohol, use additional chicken stock.
- Brioche or challah bread-Using brioche or challah is going to give your stuffing a soft texture with a slightly sweet flavor. If you prefer a more traditional stuffing texture, use a sturdier artisan-style bread.
How to make this recipe
- Sauté the vegetables. Cook the shallots, leeks, mushrooms, and garlic in butter until tender.
- Mix the stuffing. Combine the eggs, cheese, bread, vegetables, and parsley with some chicken stock and mix until everything is thoroughly moistened.
- Bake the stuffing. Plop the stuffing into a baking dish, cover, and cook at 350°F until heated through. Remove the foil and continue to cook until golden and crispy on top.
Can I make this ahead of time?
You can. Prepare the stuffing through step 3, up to 48 hours in advance. Transfer it to a buttered baking dish, cover it with buttered foil, and stash it in the fridge until you’re ready to bake. If baking directly from the fridge, you may need to add a few extra minutes to the cooking time.
What’s the difference between stuffing and dressing?
Stuffing is generally cooked inside a turkey, while dressing is baked separately in a baking dish. So, yes, this wild mushroom stuffing recipe should technically be called a dressing, although you can cook it inside your roast turkey, if you like.
Can I stuff my Thanksgiving turkey with this?
You can, although our recommendation would be to cook it separately. Cooking it in a baking dish gives you a crisp, golden crust, and avoids the potential for overcooking your turkey while waiting for the internal temperature of your stuffing to reach 165°F. If you do cook it inside your turkey, don’t add any extra stock as the turkey will add extra liquid as it cooks.
- To cut down on dishes, sauté your vegetables in a Dutch oven or cast-iron skillet. Mix up the stuffing and place it back into the Dutch oven or skillet and bake.
- Leftover stuffing will keep in a sealed container in the refrigerator for up to 4 days or can be frozen for up to 1 month.
More great stuffing recipes
Herbed Bread and Celery Stuffing Green Olives and Chouriço Stuffing
If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Wild Mushroom Stuffing
Earthy flavors combine with slightly sweet brioche bread to create this beautiful brioche and wild mushroom stuffing.
Prep 45 mins
Cook 45 mins
Total 1 hr 30 mins
Melt the butter in a large saucepan over medium heat. Add the shallots, leeks, mushrooms, and garlic and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 10 minutes.
Add the wine and thyme sprigs to the pan and cook until the wine has almost evaporated, 3 to 5 minutes. Remove and discard the thyme sprigs and scrape the vegetables and any liquid into a bowl.
In a large bowl, whisk together the eggs, a generous pinch of salt and pepper, and the cheese. Add the cooked vegetables, brioche, and parsley, and toss to combine. Mix in 1/2 cup stock. Continue to add as much of the remaining 1/2 cup stock, a couple tablespoons at a time, as needed until the stuffing is moist but not wet (there should not be any liquid in the bottom of the bowl). Transfer the stuffing to a buttered 9-by-13-inch baking dish and cover with buttered aluminum foil.
Preheat the oven to 350°F (177°C) or, if you’ve been roasting a turkey, when you remove the turkey from the oven and set it aside to rest, adjust the oven temperature to 350°F (177°C).
Place the covered baking dish in the oven and bake until the stuffing is warmed through, 25 to 30 minutes. Then uncover the stuffing and bake until golden, about 15 minutes. Serve immediately.
- Make in advance–Prepare the stuffing through step 3, then cover and stash in your fridge for up to 2 days before baking. If cooking directly from the fridge, you may need to add a few extra minutes to your baking time.
- Use other mushrooms–Swap in your favorite wild mushrooms.
- Cut down on dishes–Use a Dutch oven or cast-iron skillet to sauté your vegetables, then bake the stuffing in the same cooking vessel.
- Storage–Leftovers will keep in a sealed container in the fridge for up to 4 days or in the freezer for 1 month.
Serving: 1portionCalories: 492kcal (25%)Carbohydrates: 38g (13%)Protein: 20g (40%)Fat: 29g (45%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 217mg (72%)Sodium: 491mg (21%)Potassium: 589mg (17%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 2310IU (46%)Vitamin C: 14mg (17%)Calcium: 317mg (32%)Iron: 4mg (22%)
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Recipe Testers’ Reviews
Recipe © 2014 Karen Mordechai. Photo © 2014 Karen Mordechai. All rights reserved. All materials used with permission.