I’ve always loved good stuffing — especially when it’s full of earthy mushrooms and fragrant herbs. Herbed Mushroom Bread Stuffing brings cozy, savory flavor to the table, whether I bake it on its own or heat it up alongside roasted poultry. It’s rich, aromatic, and comforting in every bite.
Why You’ll Love This Recipe
I love this stuffing because it transforms simple ingredients — crusty bread, mushrooms, onions, and herbs — into something deeply flavorful and satisfying. Herbs and sautéed mushrooms add earthy complexity that makes every mouthful special. It’s perfect for festive meals or cozy dinner at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 cups dried bread pieces (about 1‑inch cubes)
½ cup unsalted butter
2 onions, chopped
1 cup celery ribs, chopped
1 clove garlic, minced
½ pound cremini or white mushrooms, cleaned and sliced
2 cups chicken or vegetable broth
⅓ cup fresh parsley, minced
2 teaspoons fresh rubbed sage
1 teaspoon fresh rosemary, minced
1 teaspoon poultry seasoning
1 teaspoon salt
½ teaspoon pepper
Directions
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Preheat oven to 325°F (about 160°C).
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In large saucepan over medium heat, melt butter and sauté mushrooms, onions, garlic, and celery until tender.
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Pour in broth and stir in parsley, sage, rosemary, poultry seasoning, salt, and pepper. Let simmer for minute so flavors blend.
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Place dried bread cubes in big bowl, then pour mushroom‑herb mixture over and toss until bread is moistened — but not soggy. If needed, add splash of warm water.
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Grease baking dish and spread stuffing mixture evenly. Bake for about 40–50 minutes until top is lightly browned.
Servings and timing
Makes about 8 servings.
Prep time: 15 minutes
Bake time: 40–50 minutes
storage/reheating
Store leftover stuffing in airtight container in refrigerator for up to 3 days. To reheat, gently warm in oven until heated through, adding splash of broth if it seems dry. Stuffing also freezes well — cool completely, then freeze in sealed container. When ready to serve again, thaw in fridge before reheating.
FAQs
What type of bread works best for this stuffing?
I like using crusty, sturdy bread such as French or sourdough because it holds up well when mixed with broth and sautéed veggies. Day‑old bread works even better because it soaks up flavors without turning mushy.
Can I make this recipe vegetarian or vegan?
Absolutely. Swap chicken broth for vegetable broth to keep it vegetarian. For vegan version, use plant‑based butter.
Can I add other ingredients like sausage or nuts?
Yes — cooked sausage adds savory richness. Chopped nuts or dried fruit can add texture and touch of sweetness for variation.
How do I dry bread cubes if I don’t have day‑old bread?
Cut bread into cubes and bake at low heat until dry and firm, which mimics effect of day‑old bread.
Can I prepare this ahead of time?
Yes. I often assemble stuffing day ahead and refrigerate unbaked. Then bake when ready to serve.
Conclusion
I always turn to Herbed Mushroom Bread Stuffing when I want something comforting yet full of flavor. Combination of sautéed mushrooms, fresh herbs, and crusty bread makes it standout side dish that complements everything from roasted poultry to hearty mains. Whether it’s holiday feast or cozy dinner, this stuffing brings warmth to table.
