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Herb and Mushroom Stuffing in pyrex.
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5 from 2 votes

Homemade Herb and Mushroom Stuffing

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.
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Side Dish, Sides
Cuisine: American
Servings: 8
Calories: 455kcal


  • 1 18 oz rustic bread loaf cut into 1-inch cubes, stale bread is fine
  • 4 tablespoon Butter
  • 1 Onion chopped
  • 6 Celery ribs roughly chopped
  • 8 oz Crimini mushrooms quartered
  • 4 Garlic cloves
  • 2 tablespoon Sage chopped
  • 2 tablespoon Rosemary chopped
  • 2 tablespoon Thyme
  • 4 cups Chicken stock
  • ½ cup Walnuts chopped
  • ½ cup Dried cranberries


  • Pre-heat the oven - Heat the oven to 250°F
  • 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.
    4 tablespoon Butter, 1 Onion, 6 Celery ribs, 8 oz Crimini mushrooms, 4 Garlic cloves, 2 tablespoon Sage, 2 tablespoon Rosemary, 4 cups Chicken stock, 2 tablespoon Thyme
  • 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.


  • Store leftover homemade stuffing in an air-tight container in the refrigerator 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.


Calories: 455kcal | Carbohydrates: 45g | Protein: 10g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 395mg | Potassium: 477mg | Fiber: 4g | Sugar: 26g | Vitamin A: 130IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 2mg