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Mushroom Stuffing

Our mushroom stuffing is packed with flavor and makes a delicious side to any holiday main course! The mushrooms give this moist and tender stuffing a rich, earthy flavor that’s complimented by fresh herbs and aromatics. No boring stuffing (or dressing) here!

Mushroom stuffing in a casserole dish.

Stuffing is a must-have on our holiday table, and this mushroom stuffing is a crowdpleaser. Packed with that deliciously rich umami taste from the mushrooms, once you try this dish it will likely earn its own spot on your holiday menu year after year.

Our mushroom stuffing recipe is:

  • simple to make, with only 15 minutes of prep time
  • full of flavor thanks to herbs, butter, and meaty mushrooms
  • tender with just the right amount of moisture

It’s easy to assemble, so let’s make it, shall we?

Ingredients for mushroom stuffing

We use ready-made stuffing mix or croutons for this recipe. Store-bought works perfectly fine (and will save you some prep time) but if you’re feeling ambitious, you can make your own bread cubes with a loaf of homemade bread.

Here are the ingredients you will need to make our tasty mushroom stuffing:

  • seasoned cubed stuffing mix
  • olive oil
  • onion, celery and garlic cloves
  • sliced mushrooms
  • fresh rosemary and thyme
  • toasted almond slices
  • poultry seasoning salt
  • pepper
  • dried sage
  • egg, lightly whisked
  • chicken broth
  • dry white wine
  • butter
Ingredients needed to make mushroom stuffing with stuffing mix or croutons.

How to make mushroom stuffing

Our mushroom stuffing recipe is a simple, mushroom-y spin on the traditional dish. It’s quick, sooooo good, and the mushrooms gives this comforting side a nice bit of protein, too.

To make this mushroom stuffing, follow these simple steps (scroll down to the bottom of the page for all the recipe details):

  1. Sauté the vegetables: Place the cubed stuffing mix in a large bowl. Heat the olive oil in a skillet set over medium heat and add the onion and celery. Sauté until the onion is translucent, then stir in the garlic.
  2. Cook the mushrooms: Add the sautéed mix to the bread cubes in the bowl. In the same skillet, sauté the mushrooms and transfer them to the bowl. Add the herbs, sliced almonds, and seasoning.
  3. Combine and bake: Whisk the egg and pour it over the bread cube mixture, tossing it to combine well. In a saucepan, bring the chicken stock, wine and butter to a boil and then pour over the stuffing mix, tossing the stuffing so it’s evenly coated. Transfer the stuffing to the casserole dish, cover it with foil, and bake. Remove the foil during the last 10-15 minutes until the top becomes golden brown.
Process photos for making mushroom stuffing.
A spoon scooping out some mushroom stuffing from a casserole dish.

What can you add to stuffing?

Stuffing is one of those side dishes that works with a whole assortment of variations! If you want to add a touch of sweetness, here are a few items that you can add to this mushroom stuffing recipe:

  • diced fresh apple
  • dried cranberries
  • raisins

Additionally, you can increase the amount of sliced mushrooms for a more intense mushroom flavor. And if you’re not keen to using white wine in the stuffing recipe, simply swap in the same amount of chicken broth.

Mushroom stuffing on a plate with some cranberry sauce.

This flavor-packed, moist and herby mushroom stuffing is always a hit! It’s a versatile side dish that will complement turkey, pork, chicken, or beef. And isn’t any stuffing twice as nice with a spoonful (or two) of gravy on top? We say YES.


Frequently asked questions

What’s the difference between stuffing and dressing?

Stuffing and dressing are pretty much the same dish except stuffing is traditionally stuffed inside a turkey. Hence, the name stuffing. This recipe isn’t stuffed in a turkey but we still call it stuffing. We are rule-breakers.

Does stuffing need eggs?

Eggs help the stuffing taste better, stay moist, and acts as a binder to hold it together.

Can stuffing be prepared in advance?

Yes. You can prepare this up to two days in advance. Make it up to the point of baking it. Instead of baking it, cover it and place it in the fridge. When it is time to bake it, let it sit at room temperature for 30 minutes then bake it as directed.


  • Artichoke, Fennel and Leek Stuffing: A low-calorie stuffing? Absolutely, and it is packed with healthy artichokes, fennel and leeks. Plus, there is a Granny Smith apple adding a bit of sweetness to bring all the flavors together.
  • Honey Roasted Carrots: Tender, savory oven roasted carrots with a sweetness from honey and flavor enhanced with fresh sage.
  • Roasted Brussels Sprouts and Carrots: Oven roasted brings out the sweet natural flavors of these veggies while a touch of honey-soy glaze gives them a caramelized texture.


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Mushroom stuffing in a dish.

Mushroom Stuffing

Yield: 12 Servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

A moist mushroom stuffing packed with flavor! Serve this stuffing with your holiday turkey. This stuffing is also a great served with chicken, pork chops or veggies.


  • 1 box (10 oz) seasoned cubed stuffing mix
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 cup diced celery
  • 3 garlic cloves, finely chopped
  • 8 ounces mushrooms, sliced
  • 2 teaspoons chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • 1-1/2 cup toasted almond slices
  • 1 teaspoon poultry seasoning salt
  • 1/8 teaspoon white or black pepper
  • 1 teaspoon dried sage
  • 2 large eggs, lightly whisked
  • 2 cups chicken broth
  • 1/2 cup dry white wine
  • 1 stick butter


  1. Preheat the oven to 350°F.  Coat a 3-quart casserole dish with oil spray and reserve. 
  2. Add the cubed stuffing mix to a large bowl.  I used my largest salad bowl.
  3. Heat the olive oil in a skillet set over medium heat and add the onion and celery.  Sauté until the onion is translucent then stir in the garlic and cook an additional 30 seconds. Remove the skillet from the heat and add the vegetables to the bowl with the bread cubes. 
  4. In the same skillet, sauté the mushrooms until they are nicely browned, about 5-8 minutes.  Transfer the mushrooms to the bowl of mix and add the chopped rosemary, thyme leaves and sliced almonds.  Sprinkle the seasoning salt, pepper and dried sage into the bowl.  
  5. Whisk the egg in a small dish, pour it over the mixture in the bowl and toss to combine well.
  6. Add the chicken stock, wine and butter to a saucepan and bring to a boil, then pour over the stuffing mix.  Toss to combine.
  7. Transfer the stuffing mix to the prepared casserole dish.  Coat one side of a large piece of foil with oil spray and cover the dish, oil side down.  Transfer the casserole dish to the oven and bake for 30 minutes.  Remove the foil and bake an additional 10-15 minutes until the top is a crusty, golden brown.  


  • If you are not using wine, increase the chicken broth with the equal amount.
  • Feel free to increase the amount of sliced mushrooms.
  • For variety, try adding diced fresh apple, dried cranberries or raisins to the mixture.  
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 271Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 37mgSodium: 432mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 7g

Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

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John / Kitchen Riffs

Wednesday 16th of December 2020

This looks good -- like the idea of adding mushrooms to stuffing. Dressing. Whatever. Actually, in Pennsylvania Dutch country they call it "filling" which certainly is descriptive! :-) Thanks. And happy holidays!

Dahn Boquist

Wednesday 16th of December 2020

Thanks John, happy holidays to you too

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