A variety of mushrooms make this stuffing extra savoury and delicious. Porcini, crimini, shiitake all make an appearance, but you can feel free to mix it up with wild mushrooms you've foraged, or those you find at the market!
You can easily make this into a vegetarian stuffing by using vegetable stock instead of chicken.
This stuffing is outstanding! It's a beautiful dark color from the wild mushrooms, and everyone at my Thanksgiving dinner loved it. Many went back for seconds on this before the turkey!! It is a little time consuming to prepare, but well worth the effort. I couldn't find egg bread, so I cubed and toasted egg buns, and it turned out great. - 24 Nov 2000 (Review from Allrecipes US | Canada)
Used rosemary bread from our machine and button mushrooms, subbed waterchestnuts for celery and red onions for leeks, added 1/2tsp. minced garlic, halved thyme and sage. Mushrooms cooked in white & red wine/broth reduction. I diced up 1 can of pears to add at end and used wine/broth reduction to moisten. I don't think I ever had better stuffing/dressing!! It was absolutely delicious...can't imagine if I had wild shrooms!!! I'm not fond of the texture of the dried thyme and rosemary "needles"...will grind them up better next time. TY for the fabulous recipe!! - 09 Oct 2003 (Review from Allrecipes US | Canada)
Guests with vastly different tastes *raved* about this at Thanksgiving! Wild Mushroom Stuffing is about to become an annual tradition in my home. - 02 Dec 2001 (Review from Allrecipes US | Canada)