Katy’s Wild Mushroom Stuffing

  • 3 loaves of bread of your choice (I use baguettes) – cubed and stale
  • 6  big onions – chopped
  • 5 stalks of celery – chopped fine
  • Butter
  • Olive oil
  • Mushrooms – I do a mix of cremini, oyster, and any other interesting-looking wild mushrooms, chopped. I usually use about 6-8 cups.
  • 1 cup chopped parsley
  • 1/4 cup chopped fresh sage
  • 4 tablespoons fresh thyme leaves
  • 3 tablespoons chopped fresh marjoram – I love this herb!  I BELIEVE in marjoram!!!!
  • Vegetable broth or chicken stock
  • Chestnuts (jars) – like maybe a whole jar, chopped up.
  • Dried cranberries to taste (I use about a cup)
  • Salt and pepper

Hi, Katy here! My Wild Mushroom Stuffing is a family classic. I find the ingredient amounts can really be up to your preferences. Folks who love whole wheat bread use it. Those who like more mushrooms add more. Those who can’t stand celery add less. Etc.!

Here’s how I do it … but you do YOU! The thing that can’t change is the mushroom mix because that’s why it’s called MUSHROOM STUFFING.

Directions:

  1. In a big pot, sauté chopped onion and finely chopped celery in butter and oil, stirring occasionally for about 10 minutes.
  2. When the onion is translucent, add mushrooms and continue to sauté until the mushrooms are softened. Add the cranberries and chestnuts.
  3. Remove from heat and stir in parsley, sage, marjoram, and thyme. Salt and pepper to taste.
  4. Toss with the bread cubes until well blended. Add stock. (don’t drench it … just enough to make it nicely moist.)
  5. Put it in a baking dish (or several dishes) and put lots of butter on top and bake at 350 degrees for about 30-45 minutes.

This earthy, herby stuffing always gets my family’s thumbs up!