Mushroom Stuffing

For some, the turkey plays second fiddle to the stuffing at Thanksgiving dinner. If one of those folks is at your table this year, treat them to this savory stuffing made with pumpernickel and French bread.

Recipe from Family Circle
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  • 6 slices bacon, chopped
  • 2 large onions, chopped
  • 3 large ribs celery, thinly sliced
  • 2 large carrots, peeled and finely diced
  • 1 container (10 ounces) sliced white mushrooms
  • 2 tablespoons chopped fresh sage or 1-1/2 teaspoons dried
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 3/4 cup dry white wine
  • 2 cups chicken broth
  • 1/2 pound stale or toasted pumpernickel bread, cut into 1/2-inch cubes
  • 1/2 pound stale or toasted French bread, cut into 1/2-inch cubes
In a large saucepan, cook bacon until crisp. Remove all but 2 tablespoons of the fat. Add onion, celery and carrots. Cook over medium-high heat, stirring occasionally, for 5 minutes. Add mushrooms and cook an additional 5 minutes, stirring occasionally.
Add sage, thyme, salt, nutmeg and pepper. Stir in wine; cook for about 1 minute until reduced by half. Add broth and bring to a simmer. Simmer 1 minute.
Stir in bread cubes and spoon into a greased casserole. Cover and allow to stand for 10 minutes before serving. Do-Ahead Tip: If not serving right away, cool and cover. Refrigerate for up to 2 days. To serve, bring to room temperature. Pour 1/4 cup broth over stuffing and gently reheat at 350 F for about 30 minutes or until internal temperature registers 150 F on an instant-read thermometer.

nutrition information

Per Serving: cal. (kcal) 188, Fat, total (g) 6, chol. (mg) 6, sat. fat (g) 2, carb. (g) 26, fiber (g) 3, pro. (g) 6, sodium (mg) 584, Percent Daily Values are based on a 2,000 calorie diet
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