This Herb and Mushroom Stuffing is a rendition of my mom's Thanksgiving stuffing recipe. It features rustic bread and chicken stock as a base and mushrooms and herbs, which provide earthy and autumnal flavors. It also features cranberries and walnuts, which add a pop of flavor and texture to every bite.
Toast the bread - Toast the cubed bread on a baking sheet until golden and crisp, about 30 minutes. Remove the bread from the oven and increase the temperature to 350°F.
1 18 oz rustic bread loaf
Melt butter and cook ingredients - In a large dutch oven or large skillet, melt the butter over medium heat. Add the celery and onion and cook for 4-5 minutes. Stir in the mushrooms and cook until the onions are lightly caramelized. Add in the garlic and herbs and stir until well mixed. Pour in the chicken stock and simmer for 3-5 minutes.
Add remaining ingredients - Remove the mixture from the heat and fold in the walnuts, dried cranberries, and cubed bread until it is all moistened.
½ cup Walnuts, ½ cup Dried cranberries
Stuff the turkey and serve - Stuff the turkey with the stuffing and transfer the remaining stuffing to a baking dish. Bake the stuffing in the baking dish in the oven at 350°F for 25-30 minutes. Let cool for a few minutes, then serve.
Notes
Storage
Refrigerate leftover stuffing in an air-tight container for up to 3 days. Reheat leftover stuffing in a pan on the stove or microwave the stuffing in a microwave safe container until hot.
Cooking Tips
Use a baking dish that is 9" X 13" or smaller to ensure that the stuffing does not dry out when baked.
If you are making this for Thanksgiving, stuff the turkey with stuffing. It will make a wonderfully moist and savory combination.