Mushroom Bread Stuffing
Mushroom Bread Stuffing
1 hour 15 minutes total time
30 minutes active time
Easy, Kid Friendly
When I make turkey, I like a simple stuffing like this one, made with sturdy country bread, mushrooms, aromatic vegetables, and herbs, all moistened with a flavorful stock. Rather than actually stuffing the bird, I like to cook the stuffing separately. This lets you control the cooking of the turkey better and makes it easy to serve the stuffing right from the baking dish.
Cooking Note: If you are making this with the Steamed and Roasted Turkey with Sriracha-Honey Glaze, plan on putting the stuffing in the oven about 45 minutes before the turkey is done. The stuffing can finish baking while the turkey rests and the gravy is being made.
One 1-pound loaf country bread
1 cup sliced almonds
¼ cup unsalted butter
1 large onion, cut into ½-inch dice
1 leek, cut into ½-inch dice
2 celery stalks, cut into ½-inch dice
12 ounces assorted mushrooms, cut into ½-inch pieces
3 ½ cups turkey or chicken stock
1 ½ cups coarsely chopped flat leaf parsley
1 tablespoon finely chopped sage
1 tablespoon finely chopped thyme
Freshly ground black pepper
Preheat the oven to 400˚F.
Cut the bread (including the crusts) into 1-inch cubes. Spread on a baking sheet and toast in the oven until golden brown, about 10 minutes.
Transfer to a large bowl.
Spread the almonds on the baking sheet and toast until a light golden brown, about 8 minutes.
Add to the bowl with the bread.
Lower the oven temperature to 350˚F (see cooking note).
Put the butter and ¼ cup of oil in a large sauté pan over medium-high heat. Add the onion, leek, and celery, and cook until tender, 5 to 7 minutes. Add to the bowl.
Wipe out the pan, add a film of oil, and return to the heat. Add the mushrooms, and cook without moving until softened and beginning to brown, about 4 minutes. Add to the bowl.
Stir in the stock and the herbs. Season to taste with salt and pepper.
Spread the stuffing in a 9- by 13-inch baking dish or divide between 2 loaf pans. (If you only have one oven, the loaf pans can be put on either side of the roasting pan if making a turkey.) Cover the top(s) with aluminum foil.
Bake the stuffing for 30 minutes. Remove the foil from the top and bake until heated through and the top is golden brown, 20 to 30 minutes.
This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.
- One 1-pound loaf country bread
- 1 cup sliced almonds
- ¼ cup unsalted butter
- Canola oil
- 1 large onion, cut into ½-inch dice
- 1 leek, cut into ½-inch dice
- 2 celery stalks, cut into ½-inch dice
- 12 ounces assorted mushrooms, cut into ½-inch pieces
- 3 ½ cups turkey or chicken stock
- 1 ½ cups coarsely chopped flat leaf parsley
- 1 tablespoon finely chopped sage
- 1 tablespoon finely chopped thyme
- Kosher salt
- Freshly ground black pepper