This mushroom stuffing recipe is a showstopper. It is oh so delicious! I only make it once per year, on Thanksgiving, of course. I look forward to it more than anything else at the dinner table that day. The secret to the best-tasting stuffing? Use a real crusty loaf of bread, never—I repeat never—use a box mix. Plus, tearing up a loaf of bread is a great activity for kids in the kitchen. I have yet to meet a child who doesn’t find ripping up bread a fun activity. Cooks rejoice, you don’t even have to lift a finger to get the most delicious sourdough bread crumbs, just as easy as the box mix, right?

Mushroom Dressing or Stuffing?

I’ve always grown up calling it stuffing. Dressing, to me, is exclusively reserved for salads. Although this is technically not stuffing because it is cooked in a casserole dish and not inside a turkey. I still call it stuffing. Southern-style dressing is typically made with a cornbread base. I prefer to use a sourdough base, found in more traditional stuffing recipes. Ultimately you can call it whatever you like!

Also, if you do cook a turkey for Thanksgiving, adding the stuffing inside the turkey greatly increases the cook time. Additionally, I’m always worried the stuffing is not cooked enough. Making it in a separate dish helps speed up the overall cooking on a busy holiday in the kitchen. Plus, you can make even more stuffing when you bake it in a separate dish. Mushroom stuffing—or mushroom dressing—is one of the things that gets gobbled up the quickest at our Thanksgiving dinner, and I certainly like to have leftovers. Leftover Thanksgiving dinner sandwiches are almost better than the main meal—almost.

Thanksgiving at Our Home

Thanksgiving is my absolute most favorite holiday. I love that it’s celebrating eating together with loved ones and being grateful for all we have. It feels the least commercialized of holidays, just focuses on spending time together. I love cooking a big meal for everyone with all the traditional fixins, and maybe a weird new appetizer squeezed in there. At our house we’ve grown to love getting up early to do a turkey trot fun run. This helps to get some energy out and work up a good appetite for the day. We jog, eat, cook, eat, play board games, and nibble on more food. It’s a perfect day.

We usually eat a nice family breakfast post run. Then I put out various appetizers and healthy snacks throughout the day. We do not have a big afternoon meal. Peter is very adamant about eating Thanksgiving dinner, at dinnertime. Adamant may be an understatement. He would prefer 6:00 p.m., but I’ve talked him down to 5:00 p.m.

Our Thanksgiving meal is very traditional: turkey, gravy, this tasty mushroom stuffing, balsamic Brussels sprouts, mashed potatoes with parsnips, and homemade cranberry sauce. That’s it! It is the only time we eat turkey all year. It’s a tradition, and we always look forward to it each and every year.

Now let’s get stuffing!

Mushroom Stuffing

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This delicious homemade stuffing recipe is made with sourdough bread. Loaded with mushrooms, celery, and onions, and flavored with a dry white wine. This stuffing is easy to make but will wow your guests.

• Author: Erica
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8–10 servings 1x
• Category: Thanksgiving
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• Loaf of sourdough bread, torn into chunks
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 cloves of garlic, minced
• 4 stalks of celery, finely chopped
• 1 lb of oyster mushrooms
• 2 teaspoons of dried thyme
• 1 cup of dry white wine
• 1/4 cup of olive oil
• 32oz of vegetable stock
• 2 eggs
• 1/2 cup of parmesan cheese

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Instructions

1. Preheat the oven to 250°. Add the chunks of sourdough bread to a 9×12 glass baking dish and put it in the oven. Bake for about 30 minutes until sourdough bread is now crunchy like croutons. Turn the heat up to 350°.
2. While the sourdough is baking, add the olive oil to a frying pan and turn the heat up to high. 
3. Next add the onions to the frying pan. Sauté for about 5 minutes until the onions start to brown, stirring frequently to avoid burning. 
4. Add the garlic, celery, oyster mushrooms, and thyme to the frying pan. Cook for an additional 5 minutes. Deglaze the pan with the white wine.
5. Pour the veggies mixture from the frying pan over the sourdough in the glass baking dish. Add the olive oil, vegetable stock, and eggs to the glass baking dish. Mix everything together until evenly incorporated. Sprinkle the Parmesan cheese on top. Pop the dish back into the oven.
6. Bake for about 30 minutes until the cheese on the top begins to brown. Remove from the oven and this is ready to enjoy. Yum!

Notes

Want to make this vegan? Easy to do and still amazingly delicious—skip the eggs and use vegan parmesan.