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Wild Mushroom Stuffing

Yields8 ServingsPrep Time10 minsCook Time45 minsTotal Time55 mins

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

 8 cups Bread cubes
 1.50 tbsp Extra virgin olive oil
 1 lb Chopped mushrooms, wild or store-bought
 8 oz Diced celery
 8 oz Diced onions
 0.50 cup Fresh parsley leaves, coarsely chopped
 1 tsp Poultry seasoning
 1 tsp Sage
 Fresh ground pepper to taste
 1 cup Chicken or vegetable broth

Preheat oven to 400 degrees.


Put bread cubes into large bowl.


Heat 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.


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


Spoon mixture into sprayed foil pans. Cover with foil.


Bake 25 minutes at 400 degrees.


Uncover and bake for an additional 10 minutes.

Nutrition Facts

Servings 0