Wild Mushroom Stuffing

Wild Mushroom Stuffing

3 Reviews
From: EatingWell Magazine November/December 2009

Wild mushrooms make an amazing, rich base for a stuffing for Thanksgiving dinner. This stuffing includes diced turkey liver, which gives it an intense, deep flavor. If you're not a liver lover or if you're serving vegetarians, you can omit it from the recipe. Recipe adapted from Alice Waters.

Ingredients 10 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 10 cups day-old bread, crusts removed, cubed
  • 3 cups low-fat milk
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 turkey liver or 2 chicken livers, diced
  • 3 tablespoons unsalted butter
  • 8 cloves garlic, minced
  • 4 shallots, finely diced
  • 2 cups finely chopped onions
  • 2 pounds chanterelle mushrooms or mixed wild mushrooms, stemmed, cleaned and coarsely chopped
  • 1/4 cup chopped Italian parsley
  • 2 teaspoons finely chopped fresh thyme
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • 2 large eggs, lightly beaten


  • Active

  • Ready In

  1. Preheat oven to 350 °F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Place bread in a large bowl and toss with milk. Let stand, tossing or stirring occasionally, until saturated.
  3. Meanwhile, heat 1 tablespoon oil in a Dutch oven or large straight-sided skillet over medium heat. Add liver and cook, stirring once or twice, until browned, about 2 minutes. Transfer to a large bowl.
  4. Add the remaining 2 tablespoons oil and butter to the pan and heat over medium heat. Add garlic and shallots and cook, stirring often, until softened and fragrant, about 2 minutes. Add onions and cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until the mushroom have softened and the liquid released has evaporated, 8 to 12 minutes. Add to the bowl with the liver.
  5. Drain and squeeze the bread and add to the bowl with the mushroom mixture (discard any remaining milk). Add parsley, thyme, salt and pepper; stir to combine. Taste and adjust seasoning, if necessary. Stir in eggs. Transfer the stuffing to the prepared baking dish.
  6. Bake until heated through and golden on top, about 45 minutes.
  • Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 1 day. Remove from the refrigerator about 20 minutes before baking. Bake, uncovered, at 350°F until hot and golden, 50 minutes to 1 hour.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 258 calories; 11 g fat(4 g sat); 3 g fiber; 30 g carbohydrates; 11 g protein; 163 mcg folate; 82 mg cholesterol; 7 g sugars; 2656 IU vitamin A; 9 mg vitamin C; 117 mg calcium; 3 mg iron; 489 mg sodium; 497 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 vegetable, 2 fat

Reviews 3

October 13, 2013
profile image
By: EatingWell User
A delicious stuffing, I make the veg version without the turkey liver. Stuffing isn't complete for me without sage, so I add fresh sage in with the thyme. I cook mine in a slow cooker for 4-5 hours on high.
December 13, 2010
profile image
By: Erica-t
Will make again next Thanksgiving! This was my first attempt at homemade stuffing on Thanksgiving. I didn't stale the bread enough and should have baked it because the consistency was seriously wet and gooey. Next time I will stale the bread or pop it in the oven prior to assembly. The flavor was amazing though. Even my hubs said he loved the flavor and hopes I'll try it again next year. NOTE: I couldn't find the wild mushrooms so I just mixed button and baby bella and it was still good. Pros: Amazing Flavor! Cons: Mine came out gooey
December 31, 2009
profile image
By: EatingWell User
The stuffing has as amazing mushroom flavor! The only thing that I believe needs tweaked is the amount of bread. Prehaps adding 2-3 more cups would make the stuffing less moist and ensuring the mushroom water has been reabsorbed. Otherwise, it is great!