Wild Mushroom Stuffing

Earthy flavors combine with slightly sweet brioche bread to create this beautiful brioche and wild mushroom stuffing. One could certainly experiment with other breads—raisin or nut varieties could work well. Homemade challah would also be an excellent choice.–Karen Mordechai

LC Stuffing Versus Dressing Note

Technically, this easy yet elegant wild mushroom “stuffing” recipe should be called “dressing” since it’s made in a baking dish rather than stuffed inside the hen. That said, you could just cram the wild mushroom and bread concoction inside your hen, although then you’ve got to fuss with taking the temperature of the stuffing until it surpasses the point where proliferation of potential pathogens dripping from the raw bird occur since making guests sick is the last thing you need to be worrying about come Thanksgiving. And you’ll lack the crisp, golden crust that forms so perfectly atop the stuffing, er, dressing when you uncover it for the final minutes of baking. So do as you wish but we know which approach we embrace come turkey day. Wild Mushroom Stuffing Recipe

Brioche and Wild Mushroom Stuffing

Wild Mushroom Stuffing
Karen Mordechai

Prep 45 mins
Cook 45 mins
Total 1 hr 30 mins
6 to 8 servings
5 from 1 vote
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  • 4 tablespoons unsalted butter at room temperature, plus more for the baking dish
  • 2 shallots minced
  • 4 cups sliced leeks (white and light green parts only, 1/2-inch-thick [12-mm] slices)
  • 1 pound king trumpet or cremini mushrooms chopped or sliced
  • 2 cloves garlic minced
  • Sea salt
  • Freshly ground black pepper
  • 1/2 cup dry white wine
  • 4 sprigs thyme
  • 3 large eggs lightly beaten
  • 1 cup Comté or Gruyère cheese shredded
  • 6 cups cubed brioche or substitute challah (or, for a less squishy and less sweet stuffing, substitute a hearty artisan loaf of white or walnut bread)
  • 1/3 cup flat-leaf parsley leaves chopped
  • 1 cup homemade chicken stock or canned chicken broth plus more if needed


  • Melt the butter in a large saucepan over medium heat. Add the shallots, leeks, mushrooms, and garlic and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 10 minutes.
  • Add the wine and thyme sprigs to the pan and cook until the wine has almost evaporated, 3 to 5 minutes. Remove and discard the thyme sprigs and scrape the vegetables and any liquid into a bowl.
  • In a large bowl, whisk together the eggs, a generous pinch of salt and pepper, and the cheese. Add the cooked vegetables, brioche, and parsley, and toss to combine. Mix in 1/2 cup stock. Continue to add as much of the remaining 1/2 cup stock, a couple tablespoons at a time, as needed until the stuffing is moist but not wet (there should not be any liquid in the bottom of the bowl). Transfer the stuffing to a buttered 9-by-13-inch baking dish and cover with buttered aluminum foil. (You can refrigerate the dressing for up to a couple days, adding a few more minutes to the time in the oven.)
  • Preheat the oven to 350°F (177°C) or, if you’ve been roasting a turkey, when you remove the turkey from the oven and set it aside to rest, adjust the oven temperature to 350°F (177°C). Place the covered baking dish in the oven and bake until the stuffing is warmed through, 25 to 30 minutes. Then uncover the stuffing and bake until golden, about 15 minutes. Serve immediately.
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Recipe Testers’ Reviews

This wild mushroom stuffing recipe is phenomenal and I am so pleased with the final result. The stuffing is savory and decadent and has all the flavors I love—and it’s a nice change from traditional flavored stuffing. I had fun with this recipe and deviated a little from the cooking instructions with fantastic results. I used challah and 2 medium leeks and 2 shallots and got all of that wonderful oniony flavor. I used a large 12-inch cast iron skillet to sauté my veggies and after I was done mixing all the ingredients in a large bowl I plopped the stuffing back into the cast iron skillet, covered it with foil, and in the oven it went. I will be making this again as my family gave this a 10.

You’ll have several pots and bowls to wash at the end of making this wild mushroom stuffing, but it’s worth the effort. This stuffing, or actually dressing, could be served with turkey, chicken, even beef. It’s also an excellent accompaniment to pork, which is how I decided to serve it. Be sure to season the vegetable mixture very well, tasting it after it cooks for awhile and adjusting the seasoning to your taste. I used challah instead of brioche, which worked well. I added the full cup of stock to the mixture before I baked it. The dressing was perfectly moist, even after baking.

This wild mushroom stuffing was a hit. We liked the flavor and we liked the way it looked. It made the house smell great. I would add more cheese simply because we like cheese. I would use the minimal amount of stock if I were putting this wild mushroom dressing into the bird and go for a smaller cut of mushroom.

Originally published November 09, 2015


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  1. Would it be absolutely awful if I use Pepperidge Farms cubed stuffing for this recipe? I worry that fresh bread might make it soggy. I like my stuffing just moist- not too dry, not too wet. Please don’t be offended. I’m just a little worried about trying something new and end up having it not turn out well for my guests.

    1. Marissa, not at all. The only thing is we haven’t tested it that way, so we don’t know if your version would call for more liquid. (My guess is it would.) You’ll just have to experiment while cooking.

      1. I plan to probably use as much liquid as instructed on the bag maybe a dash more, and add all the yummy extras (leeks, mushrooms, thyme, shallots, etc.) Thanks so much! I will let you know how it turns out! : )

          1. David, I’m happy to announce that I have made this recipe for Thanksgiving for the last two years, and it turned out delicious each time!! Unfortunately, we recently learned that my youngest son is allergic to eggs. I know it is what holds the stuffing together, so I’m wondering if you can think of anything at all that might be a suitable substitute? I know that some people use flax meal mixed with water as an egg substitute. Do you think that might work well for this recipe?

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