There’s a moment in every great holiday feast where the spotlight shifts from the majestic turkey or glistening ham to the humble, yet profoundly soul-satisfying, side dishes. And among those beloved companions, stuffing reigns supreme. But let’s be honest, not all stuffings are created equal. Some are soggy, some are bland, and others are just… forgettable. Today, we change that narrative. This Savory Forest Mushroom & Herb Stuffing is more than just a side dish; it’s the heart of the holiday table. A fragrant, golden-brown masterpiece teeming with earthy mushrooms, aromatic herbs, and day-old bread toasted to buttery perfection. It’s the recipe that will have your guests asking for seconds, and the secret to a stress-free holiday meal because, yes, it’s incredibly easy to make.

This recipe is a deliberate departure from the overly complicated. We’re harnessing the power of simple, high-quality ingredients and layering flavors in a way that feels both rustic and refined. The star of the show is a trio of mushrooms—cremini, shiitake, and a hint of porcini—which create a deep, umami-rich foundation. Combined with a symphony of fresh herbs, crisp vegetables, and a rich, savory broth, every bite is a celebration of texture and taste. Whether you call it stuffing or dressing (we won’t get into that debate here!), this dish is baked to a perfect consistency: moist and tender on the inside, with a gloriously crisp, golden top.

But beyond the flavor, this recipe is designed for you, the home cook. It’s your ally in the kitchen, a reliable constant in the beautiful chaos of holiday preparation. It can be prepared entirely ahead of time, it’s forgiving, and it fills your home with an aroma that is the very essence of celebration. So, preheat your oven, grab your favorite skillet, and let’s create a new holiday tradition that is sure to become a family heirloom, passed down not on paper, but through the joyful silence of a thoroughly enjoyed meal.

The Magic of Mushrooms: Building a Foundation of Flavor

Why a “forest” blend of mushrooms? The answer lies in complexity. Using a single type of mushroom is fine, but combining them is what transforms this stuffing from good to extraordinary. Each variety brings its own unique personality to the party.

Cremini Mushrooms: Often called “baby bellas,” these are the workhorses. They offer a robust, earthy flavor and a firm texture that holds up beautifully during cooking, providing a substantial, meaty bite.
Shiitake Mushrooms: These are the flavor bombs. With their distinctive, almost smoky and garlicky notes, shiitakes add a layer of savory depth that is unmistakable. Be sure to remove their tough stems before slicing!
Dried Porcini Mushrooms: This is our secret weapon. Just a small amount of dried porcini, rehydrated in hot water, delivers an intense, concentrated umami punch. The resulting mushroom-infused liquid then becomes a key component of our cooking broth, ensuring that every single element is imbued with mushroom essence.

When you sauté this trio together, their individual flavors meld and intensify, creating a base that is far greater than the sum of its parts. This is the foundation upon which our holiday masterpiece is built.

The Art of the Bread: Choosing and Prepping Your Base

The bread is the soul of any stuffing. For this recipe, we want a bread that has structure and can absorb all the delicious butter, broth, and mushroom juices without turning into a mushy paste. A sturdy, day-old artisan loaf is ideal.

The Best Choices: A classic French or Italian boule, a sourdough loaf, or even a rustic country bread are perfect candidates. Their firm crumb and crisp crust provide the ideal texture.
The Importance of Staling: Using day-old, slightly stale bread is non-negotiable. Fresh bread is too moist and soft, leading to a gummy stuffing. If you don’t have day-old bread, fear not! You can quickly “stale” it by cutting it into cubes, spreading it on a baking sheet, and baking it in a 300°F (150°C) oven for 15-20 minutes, until dried out but not colored. This step is crucial for achieving that perfect, distinct texture where each cube maintains its integrity.
The Cut: Aim for ¾-inch to 1-inch cubes. This size is large enough to provide a satisfying bite but small enough to cook evenly and absorb the flavorful liquid throughout.

Ingredients

This recipe is designed to serve 8-10 people as a generous side dish.

For the Bread Base:

1 (1 lb) loaf of artisan bread, such as sourdough or French bread, cut into ¾-inch cubes (about 10-12 cups)
4 tablespoons unsalted butter, melted

For the Mushroom & Vegetable Sauté:

4 tablespoons unsalted butter
1 large yellow onion, finely diced
3 celery stalks, finely diced
4 cloves garlic, minced
12 ounces cremini mushrooms, cleaned and sliced
8 ounces shiitake mushrooms, stems removed, caps sliced
0.5 ounce dried porcini mushrooms
1 cup hot water
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

For the Herb & Liquid Mixture:

2 large eggs
1 ¾ cups rich chicken or vegetable broth
¼ cup dry white wine (optional, but recommended)
⅓ cup fresh parsley, finely chopped
2 tablespoons fresh sage, finely chopped
1 tablespoon fresh thyme leaves
1 teaspoon fresh rosemary, finely chopped

Instructions

Prep the Bread: If your bread is not already stale, preheat your oven to 300°F (150°C). Spread the bread cubes in a single layer on one or two large baking sheets. Bake for 15-20 minutes, tossing once, until dried out. Remove and let cool. Increase oven temperature to 375°F (190°C) for baking the stuffing. Place the dried bread cubes in a very large mixing bowl and drizzle with the 4 tablespoons of melted butter. Toss to coat evenly.
Rehydrate the Porcini: Place the dried porcini mushrooms in a small bowl and pour the 1 cup of hot water over them. Let them steep for 15-20 minutes until softened. Carefully remove the mushrooms from the liquid, finely chop them, and set aside. Strain the soaking liquid through a fine-mesh sieve or a coffee filter to remove any grit, and reserve this liquid. You will add it to the stuffing later.
Sauté the Aromatics: In a large skillet over medium heat, melt the 4 tablespoons of butter. Add the diced onion and celery and cook for 8-10 minutes, until softened and translucent. Add the minced garlic and cook for one more minute until fragrant.
Cook the Mushrooms: Increase the heat to medium-high. Add all the sliced cremini, shiitake, and the chopped rehydrated porcini mushrooms to the skillet. Season with the salt and pepper. Cook, stirring occasionally, for 8-10 minutes, until the mushrooms have released their liquid and are browned and tender. If using the white wine, add it now to deglaze the pan, scraping up any browned bits from the bottom. Let the wine cook off for about 1-2 minutes.
Combine the Mixture: Pour the entire contents of the skillet (mushrooms, onions, celery, and all the buttery juices) over the bread cubes in the large bowl. Add the fresh parsley, sage, thyme, and rosemary. Gently toss to combine, trying not to break the bread cubes up too much.
Create the Binding Liquid: In a separate medium bowl, whisk the two eggs until frothy. Whisk in the chicken broth, the reserved strained porcini soaking liquid, and the optional white wine.
Assemble the Stuffing: Pour the egg and broth mixture evenly over the bread and mushroom mixture. Using a large spatula or your hands (gently!), fold and toss everything together until the liquid is evenly absorbed. Let the mixture sit for 10-15 minutes to allow the bread to fully soak up the liquid.
Bake to Perfection: Transfer the stuffing mixture to a greased 9×13-inch baking dish (or a similar-sized oval baker). Cover tightly with aluminum foil.
Bake covered for 30 minutes. Then, remove the foil and continue baking for another 20-30 minutes, until the top is golden brown and crisp, and the center is hot.
Serve and Enjoy: Remove from the oven and let it rest for 10 minutes before serving. This allows the stuffing to set, making it easier to scoop. Garnish with additional fresh parsley or thyme.

Pro Tips for the Perfect Stuffing

Make-Ahead Marvel: This is the ultimate time-saver. You can prepare the entire stuffing up to the baking point (through step 7) the day before. Cover the baking dish tightly with plastic wrap and refrigerate. When ready to bake, let it sit on the counter for 30 minutes while the oven preheats, then bake as directed. You may need to add 5-10 minutes to the baking time since it’s starting from cold.
Broth is Key: Use the best quality broth you can find or make your own. The flavor of the broth directly impacts the final dish.
Don’t Overmix: When combining the wet and dry ingredients, fold gently. Overmixing will break down the bread cubes and result in a denser, more paste-like texture.
The “Is It Done?” Test: The stuffing is ready when an instant-read thermometer inserted into the center reads 165°F (74°C). The top should be beautifully browned and crisp.
Vegetarian Friendly: To easily make this vegetarian, simply use a rich vegetable broth and ensure your wine is vegan.

Creative Variations to Make It Your Own

This recipe is a wonderful canvas for your own culinary creativity. Feel free to experiment with these additions:

Sausage & Apple: Brown ½ pound of mild Italian sausage (casings removed) in the skillet before adding the butter for the onions and celery. Remove the sausage and set aside, then proceed. Add 1 cup of diced, firm apple (like Granny Smith) along with the mushrooms.
Nutty & Sweet: Add ½ cup of toasted and chopped walnuts or pecans and ½ cup of dried cranberries or cherries when you add the herbs.
Cheesy Goodness: For a decadent twist, fold in 1 cup of grated Gruyère or sharp white cheddar cheese into the mixture before baking.

Serving Suggestions: The Perfect Holiday Plate

While this Savory Forest Mushroom & Herb Stuffing is the undeniable star, it plays wonderfully with others. It is the perfect companion to a classic Roasted Turkey with gravy, a Honey-Glazed Spiral Ham, or even a show-stopping Prime Rib. Round out your plate with creamy mashed potatoes, green bean casserole, and tangy cranberry sauce for the ultimate holiday feast experience. It also makes for incredible leftovers, reheated in a skillet with a little butter for breakfast the next day.

Savory Forest Mushroom & Herb Stuffing

An easy, make-ahead holiday stuffing bursting with earthy mushrooms, fresh herbs, and buttery bread for the ultimate Thanksgiving side dish.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 10 servings

Course: Side Dish

Cuisine: American, Holiday

Calories: 245