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Our Favorite Mushroom Stuffing and Dressing Recipes - 40 recipes

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Moist and hearty, this stuffing is nicely seasoned with sausage, sage and fresh mushrooms

  • 1/2 pound bulk pork sausage
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 cup sliced fresh mushrooms
  • 2 teaspoons canola oil
  • 6 cups cubed day-old bread
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup chicken broth
  • 1/4 cup butter, melted
  • 1/4 cup minced fresh parsley
  • 1/4 cup egg substitute
  • 2 teaspoons rubbed sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
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A little sweetness from the pears sets this stuffing recipe apart from the others

  • 1 large loaf Pullman or other firm white bread
  • 1 pound chanterelle mushrooms
  • 1/3 pound pancetta, diced small
  • 10 tablespoons butter, more for greasing muffin tins
  • 1 large chopped onion
  • 1/4 cup minced shallots, about three
  • Salt and freshly ground black pepper
  • 1/3 cup white wine
  • 3 1/2 cups diced pears (about four or five firm, ripe varieties like Bartlett or Anjou) plus one whole pear
  • 1 teaspoon sugar
  • 1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried thyme
  • 1/4 cup minced chives
  • 1/3 cup chopped Italian parsley
  • 2 cups turkey stock
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Wild Rice Stuffing is a wonderful way to have the flavors of a traditional stuffing with wild rice - perfect for so

  • 1 1/2 cups wild rice blend (I like Lundberg Wild Blend)
  • 2 1/4 cups gluten-free chicken broth
  • 1 dried bay leaf
  • Salt and pepper
  • 4 slices bacon, chopped
  • 2 tablespoons butter
  • 1 jumbo shallot, or 1 small onion, chopped
  • 8 ounces mushrooms, sliced
  • 2 stalks celery, finely chopped
  • 1/2 teaspoon dried thyme
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh sage
  • 1/4 cup whole almonds, chopped
  • 1/4 cup dried cranberries
  • 1/4 cup freshly grated parmesan cheese, optional
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Use this wild rice and mushroom stuffing as a side, or to stuff a chicken, turkey or cornish hen

  • 2 cups cooked basmati rice, white or brown
  • 1 cup cooked wild rice
  • 1 cup button mushrooms, sliced
  • 3 portabella mushroom caps, chopped
  • 1 cup oyster mushrooms, chopped
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 cup celery, chopped
  • 1/4 cup fresh sage, minced
  • 1 tablespoon dried Marjoram
  • 2 teaspoon seasoning salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 2 cups chicken or vegetable stock, as needed
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This recipe can be made ahead and then stuff the bird the day you are going to roast it

  • 3 cups cooked wild rice
  • 1/4 pound mild Italian sausage
  • 1/4 pound hot Italian sausage
  • Giblets
  • 1 onion, chopped
  • 1/2 pound mushrooms, sliced
  • 3 ribs celery, chopped
  • 1 teaspoon oregano
  • 1 teaspoon dried sage
  • 1 package herb seasoned bread cubes
  • 2 cups chicken stock
  • Cook Wild Rice with Peg's recipe. Boil giblets in chicken stock. Grind up when cooked. Save the liquid for stuffing. Brown sausage, add onion, mushrooms & celery, saute till tender. Mix with wild rice, oregano, sage & bread stuffing. Stuff bird.
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This mushroom and sausage stuffing is perfect for a small chicken or Cornish game hens

  • 4 onions thinly sliced
  • 2 - 4 tablespoons olive oil
  • 4 cups coarsely chopped mushrooms
  • Salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • 2 pounds turkey sausage meat removed from casing
  • 1 bunch fresh tarragon leaves only
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The foundation for this recipe is herbed focaccia stuffing mix, made exclusively by La Brea Bakery, the Southern Ca...

  • 4 tablespoons unsalted butter, 1/2 stick
  • 1 1/2 pound mild Italian sausage, casings removed
  • 2 yellow onions, diced
  • 1 fennel bulb, trimmed and diced
  • 3 garlic cloves, minced
  • 7 ounces cremini mushrooms, quartered
  • 1 teaspoon minced fresh thyme
  • 1 1/2 teaspoon minced fresh sage
  • 2 teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 1/4 cup dry sherry
  • 1 cup roasted and peeled chestnuts, halved
  • 1 (1 pound) package La Brea Bakery focaccia stuffing
  • 2 tablespoons minced fresh flat-leaf parsley
  • 3 to 4 cups chicken stock, warmed
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By

This stuffing mix is perfect for stuffing a pork crown roast

  • 1 cup Marsala wine
  • 1/4 cup dried Porcini mushrms
  • 1/4 cup extra virgin olive oil
  • 10 ounces Italian sausage casings removed
  • 1 medium onion, finely chopped
  • 6 tablespoons unsalted butter
  • 1 pound fresh mushrms, mixed, sliced
  • 1/2 cup fresh sage, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup pitted prunes, chopped
  • Salt & pepper, to taste
  • 2 cups white bread, cut into 1/4 " cubes
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup chicken broth
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Mushrooms and leeks add flavor and moisture to a traditional bread stuffing

  • 1 1/2 cups hot water
  • 1/2 ounce dried porcini mushrooms*
  • 1 cup butter, 2 sticks
  • 1 pound fresh shiitake mushrooms, stems removed, caps sliced
  • 1 pound button mushrooms, sliced
  • 1 1/2 cups chopped leeks (white and pale green parts only)
  • 6 garlic cloves, chopped
  • 2 cups dry white wine
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 (8-ounce) French-bread baguettes, halved lengthwise, cut crosswise into 1/2-inch-thick slices
  • 1 large egg, beaten to blend
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Delicious stuffing with oysters and mushrooms is a perfect side dish anytime of year, especially for Thanksgiving o...

  • 3 sticks butter
  • 4 large yellow onions, finely chopped
  • 4 cups finely-chopped celery, including leaves
  • 2 tablespoons poultry seasoning
  • 2 teaspoon dried thyme
  • Salt and pepper
  • 1 pound sliced mushrooms
  • 4 pounds sliced firm white bread
  • 48 oysters, shucked, cut into bite-sized pieces (or 2 qt. pre-shucked)
  • 1 cup minced parsley
  • 1 cup oyster liquor or chicken broth or combo
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Roast turkey takes an Asian flair roasted with ginger under the skin and stuffed with an Asian inspired rice stuffi...

  • MARINADE:
  • 1 turkey (8 to 10 lbs) thawed, cleaned
  • 4 slices uncooked bacon
  • 6 thin slices ginger, pressed
  • 1 teaspoon Chinese five-spice
  • 2 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 1/4 cup Shao Hsing wine
  • STUFFING:
  • 2 tablespoons cooking oil
  • 2 Chinese sausages thinly sliced
  • 1 tablespoon minced ginger
  • 1/2 cup thinly sliced carrots
  • 4 green onions sliced
  • 1/2 cup sliced water chestnuts
  • 1/2 cup sliced fresh shiitake mushrooms
  • 3 1/2 cups cooked glutinous rice
  • 3 tablespoons oyster-flavored sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon freshly-ground white pepper
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Quick and easy, this oyster, bread and pecan stuffing will certainly delight all of your family and guests! Looks l

  • 1 tablespoon butter
  • 1 tablespoon oil
  • 2 small onions diced
  • 1 teaspoon mixed dried herbs (oregano, basil, sage)
  • 2 cups button mushrooms, chopped
  • 1 cup pecans chopped
  • 1/2 cup finely-chopped celery
  • 3 cups toasted bread crumbs
  • 1/2 cup chopped canned oysters
  • 1 egg beaten
  • Salt to taste
  • Freshly-ground black pepper to taste
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Oyster, Bread & Pecan Stuffing Sage, Mushroom & Sausage Dressing