Mushroom Stuffing

Recipe By CHRISTYJ
Rating
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

Reviews

  1. SRBarker Dec 19, 2012 02:28 AM
    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. OHIOSTATEFAN Nov 27, 2005 03:37 AM
    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. MKMREIF Nov 24, 2005 01:52 PM
    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. Kelly Oct 11, 2005 03:39 PM
    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. KRITTLIN Dec 16, 2004 05:56 AM
    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. Karin Mar 4, 2004 07:22 AM
    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. KLANE Dec 31, 2003 02:12 PM
    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. OP2MAL1 Dec 8, 2003 09:47 PM
    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. SHALOZAN Nov 8, 2003 06:13 PM
    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!!