Wild Mushroom Stuffing


October 21, 2016

Just in time for Thanksgiving, here’s a recipe for Wild Mushroom Stuffing from Richard & Cecily Franklin.

  • Prep: 10 mins
  • Cook: 45 mins
  • Yields: Makes 2 jumbo loaf pans (6” x 12”)


8 cup Bread cubes

1-2 tbsp Extra virgin olive oil

1 lb Chopped mushrooms, wild or store-bought

8 oz. Diced celery

8 oz. Diced onions

1/2 cup Fresh parsley leaves, coarsely chopped

1 tsp Poultry seasoning

1 tsp Sage

Fresh ground pepper to taste

1 cup Chicken or vegetable broth


1Preheat oven to 400 degrees.

2Put bread cubes into large bowl.

3Heat oil in a nonstick skillet over medium heat. Add celery, onions and mushrooms. Cook for ten minutes or until onions are translucent, celery is softer and mushrooms give up their liquid. Add parsley, poultry seasoning, sage and pepper. Cook another minute until fragrant.

4Remove from heat and add to bread cubes. Mix thoroughly, adding up to 1 cup broth until moist.

5Spoon mixture into sprayed foil pans. Cover with foil.

6Bake 25 minutes at 400 degrees.

7Uncover and bake for an additional 10 minutes.


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