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Wild Mushroom Stuffing, for that Holiday Meal “Wow” Factor!

By November 6, 2013July 4th, 2018Savory Cuisine Corner
mushrooms for umami taste


This flavor-loaded stuffing recipe will become a family favorite. Its rich and savory flavor profile is provided in part by the umami taste of mushrooms. “The more umami present in food, the more flavorful it will be. All mushrooms are a rich source of umami and the darker the mushroom the more umami it contains,” according to the Mushroom Council (

Wild Mushroom Stuffing

Course Side Dish
Cuisine American
Servings 5


  • 2 cups hot water
  • 1 oz. dried porcini mushrooms or button mushrooms
  • 1- 3/4 lb. egg bread crust trimmed and cubed
  • 6 Tbsp. unsalted butter
  • 4 cups leeks coarsely chopped
  • 1 cup shallot chopped
  • 1 1/4 lb. crimini mushrooms sliced
  • 1/2 lb. fresh shiitake mushroom sliced
  • 2 cups celery chopped
  • 1 cup fresh parsley chopped
  • 1 cup toasted hazelnuts chopped
  • 3 Tbsp. fresh thyme chopped
  • 2 Tbsp. fresh sage chopped
  • 2 eggs beaten
  • 3/4 cup chicken stock
  • Salt to taste
  • Ground black pepper to taste
  • 1 cup dried porcini mushrooms


  1. Combine the 2 cups hot water and the porcini mushrooms, let stand until the mushrooms are soft. About 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry and chop coarsely.
  2. Preheat oven to 325 degrees F. Divide cubed bread between two baking sheets. Bake until beginning to brown. About 15 minutes. Cool then transfer to a very large bowl.
  3. Melt the butter in a heavy Dutch oven over medium-high heat. Add the leeks, shallots, crimini or button and shiitake mushrooms. Saute until golden and tender, about 15 minutes. Mix in the celery and porcini mushrooms and saute for another 5 minutes. Transfer mixture to the bowl with the bread crumbs. Mix in the parsley, hazelnuts, thyme and sage. Season with salt and pepper and stir in the beaten eggs.
  4. To bake all of the stuffing in a pan: Preheat oven to 325 degrees F. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.
  5. To bake the stuffing in a turkey: Fill the main cavity with the stuffing. Combine the broth and 1/2 cup of the reserved porcini soaking liquid in stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.

Recipe Notes

Recipe courtesy of

Photo credit: Flickr user, Artizone


Kaye is an author and consulting nutritionist with more than 15 years’ experience representing clients in the food industry, providing strategic leadership and consulting on meal planning, recipe development, consumer-focused educational materials relating to food and nutrition, science-based communications, and media relations. Read more about her background on the About page.

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