Perfect Mushroom Stuffing

    1 hour 25 min

    A delicious stuffing made with a variety of mushrooms. Porcini, crimini and shiitake mushrooms are mixed together with cubed bread, leeks, celery, hazelnuts and herbs. Use to stuff a chicken or turkey.

    10 people made this

    Serves: 14 - 16

    • 500ml hot water
    • 25g dried porcini mushrooms
    • 800g egg-enriched bread, such as challah, crust trimmed and cubed
    • 90g unsalted butter
    • 350g leeks, coarsely chopped
    • 3 shallots, chopped
    • 565g crimini mushrooms, sliced
    • 225g fresh shiitake mushrooms, sliced
    • 250g celery, chopped
    • 60g fresh parsley, chopped
    • 115g toasted hazelnuts, chopped
    • 3 tablespoons chopped fresh thyme
    • 2 tablespoons chopped fresh sage
    • 2 eggs
    • 175ml chicken stock
    • salt to taste
    • ground black pepper to taste
    • 100g dried porcini mushrooms

    Prep:20min  ›  Cook:35min  ›  Extra time:30min soaking  ›  Ready in:1hr25min 

    1. Combine the 500ml hot water and the porcini mushrooms, let stand until the mushrooms are soft. About 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry and coarsely chop.
    2. Preheat oven to 170 C / Gas 3. Divide cubed bread between two baking trays. Bake until beginning to brown. About 15 minutes. Cool then transfer to a very large bowl.
    3. Melt the butter in a heavy saucepan over medium-high heat. Add the leeks, shallots, crimini and shiitake mushrooms. Saute until golden and tender, about 15 minutes. Mix in the celery and porcini mushrooms and saute for another 5 minutes. Transfer mixture to the bowl with the cubed bread. Mix in the parsley, hazelnuts, thyme and sage. Season with salt and pepper and stir in the beaten eggs.
    4. To Bake the Stuffing in a Turkey:
      Fill the main cavity with the stuffing. Combine the stock and 125ml of the reserved porcini soaking liquid in a large glass measuring jug. Add enough stock mixture to the remaining stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.
    5. To Bake the Stuffing in a Dish:
      Preheat oven to 170 C / Gas 3. Butter 38x25cm or similar sized baking dish. Mix 175ml reserved porcini soaking liquid and 175ml stock into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.

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    Reviews in English (8)


    very tasty. Mistake with the recipe, says 25g dried porcini mushrooms at the beginning of the recipe then 100g dried porcini mushrooms at the end but no indication on why. I used 25g plus the other varieties and that was plenty. Didn't want to spend £12 on porcini mushrooms. Also a bit confusing in Step 4, do you fill the turkey with dry stuffing and then add liquid for the rest to put in a tray or is that a typo, I added the liquid and then stuffed the turkey, seemed to work OK.  -  24 Nov 2017


    This is an awesome flavorful stuffing and goes really well with "Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy" (also submitted by Christine L.)!! I make the Apricot-Glazed Turkey with this stuffing every year for Thanksgiving since I discovered Christine's recipe on back in 2001~Thanks, Christine!  -  22 Nov 2005  (Review from Allrecipes US | Canada)


    Used morell muchrooms and came out very nice  -  21 Aug 2006  (Review from Allrecipes US | Canada)