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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2009


Recipe Summary

1 hr 45 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

  • Place bread in a large bowl and toss with milk. Let stand, tossing or stirring occasionally, until saturated.

  • 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.

  • 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.

  • 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.

  • 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 Facts

258 calories; protein 10.9g; carbohydrates 30.3g; dietary fiber 2.8g; sugars 7.2g; fat 11.1g; saturated fat 3.8g; cholesterol 81.7mg; vitamin a iu 2656.2IU; vitamin c 9.2mg; folate 162.6mcg; calcium 117.4mg; iron 3.2mg; magnesium 30.1mg; potassium 496.8mg; sodium 489mg; thiamin 0.3mg.

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
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. Read More