Published Nov 24th
Mushroom Stuffing
Prep - Cook - Additional - Ready In -
Servings 14 plus cups Calories 442.6

A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey.

Recipe Ingredients

  • 1 pound fresh mushrooms, sliced
  • 6 tablespoons butter
  • 1 cup diced onion
  • 1 cup chopped celery
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 12 cups dried bread crumbs
  • 1 ½ cups hot chicken broth
  • 2 eggs, beaten
  • 2 cups diced apple without peel
  • ¼ cup chopped parsley

Cooking Directions

  1. 1 Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
  3. 3 In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
  4. 4 Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.

Nutrition Facts

  • Calories 442.6
  • Carbohydrate 71.7 g
  • Cholesterol 39.7 mg
  • Fat 10.7 g
  • Fiber 5.3 g
  • Protein 14.6 g
  • Saturated Fat 4.5 g
  • Sodium 898.5 mg
  • Sugar 8.8 g


  1. Okay, there are a few things you need to know about this recipe. It is a good blueprint for stuffing, but 1) DO NOT USE CRUMBS!!! Substitute for cubed bread, I used a bag from the grocery store, which turned out find. Also, 12 cups is too much, 10 cups of cubed bread worked very - Read more ...
  2. I have made this recipe for the last 3 years and it is always a hit. I've shared the recipe each year with family and friends. I don't measure the bread crumbs but dry 1 loaf of bread, cube it and then double the broth and poultry seasoning. I also use less than a cup - Read more ...
  3. Everyone loved the stuffing! It was great. I did change how much broth I added. I almost doubled it so it wouldn't be dry. The stuffing cooked in the casserole dish was just as moist as the stuffing I cooked in the turkey!
  4. This was excellent tasting but far too dry. In the end I found that it needed about 3 times the amount of liquid suggested.
  5. I followed the advice of other reviews and doubled the amount of chicken broth and used baby portabella mushrooms. Overall I was pleased with the results. My dad felt it was too oniony however my brother who has never like stuffing really liked this recipe.
  6. I made this stuffing for thanksgiving 2003 and it was a disaster. 12 cups of bread crumbs is way too much for this recipe. I would suggest using only 6 cups.
  7. Great moist stuffing - even cooked inside the turkey. I used some chopped portabello mushrooms instead of all button mushrooms to add some additional flavor. Also, to save time, I made the stuffing and refridgerated it overnight before cooking and it turned out fine.
  8. This was the alughing stock of my 2003 Thanksgiving. I might have known that 12 cups of bread crumbs and only 1.5 cups of broth was suspect. Don't waste your money or your ingredients. This wasn't even edible.
  9. I didn't think anything could rival my mother's stuffing recipe but after making this for Thanksgiving I now know I was wrong! Delicious the whole family loved it!!