Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs

I’m a Thanksgiving purist. A lover of the classics. So for me, the Thanksgiving meal must consist of, at the very minimum, turkey, stuffing, gravy, and cranberry sauce. And typically I make the same recipes every year (sometimes the turkey is roasted, as in this year, and sometimes grilled, if I get kicked out of the oven). But every so often I veer ever so slightly off my very strict path and make something that is just a teeny bit different. This savory mushroom-laden stuffing is classic enough to keep me happy, but with a slight little twist that makes perfect sense on my holiday table.

It has all the components of a traditional favorite with torn country-style bread, lots of onions and celery, and plenty of herbs and butter. But instead of sage I used thyme and added loads of earthy mushrooms, cream, and eggs. It’s almost like a savory bread pudding, but not quite that custardy.

This stuffing is a snap to put together up to one day in advance, and then just let it bake for the last hour before dinner.

A word to the wise: even though this is called “stuffing,” I stopped stuffing my bird many years ago and recommend that you bake this alongside the bird. You still get plenty of crisp, browned crust and loads of flavor, without the fear of undercooked bird juices getting into your glorious stuffing.

Prep the wild mushrooms (Wendy Goodfriend)

Wild Mushroom Stuffing

Makes 8 to 10 servings

Ingredients:

6 tablespoons unsalted butter, plus more for greasing
1 large yellow onion, finely chopped
3 shallots, finely chopped
3 celery stalks, finely chopped
Kosher salt
2 tbsp chopped fresh thyme leaves
1 1/2 lbs mixed mushrooms such as chanterelle, porcini or trumpet, and shiitake, brushed clean and sliced
1/4 cup dry white wine
1 lb loaf good-quality sourdough peasant bread, cut into cubes and toasted in the oven
1 cup chicken stock, plus more as needed
1 cup heavy cream
3 large eggs

Cut the sourdough peasant bread into cubes and toast in the oven (Wendy Goodfriend)

Instructions:

1. Preheat the oven to 375F. Generously butter a 9-by-13-inch baking dish.
2. In a large frying pan, melt the butter over medium-high heat. Add the onion, shallots, celery, and a pinch of salt and sauté until tender and starting to brown, about 10 minutes. Add the thyme and cook for 1 minute. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute. Scrape into a large bowl. Add the bread cubes and toss to combine.

In a large frying pan, melt the butter over medium-high heat. Add the prepped onion, shallots, celery, and a pinch of salt. (Wendy Goodfriend)

Sauté the vegetables until they are tender and start to brown, about 10 minutes. Add the thyme and cook for 1 minute. (Wendy Goodfriend)

Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute. (Wendy Goodfriend)

Scrape the mushroom mixture into a large bowl. Add the bread cubes and toss to combine. (Wendy Goodfriend)

1. In another bowl, whisk together the chicken stock, cream, and eggs. Pour over the bread mixture and toss to thoroughly combine.

In another bowl, whisk together the chicken stock, cream, and eggs. (Wendy Goodfriend)

Pour over the bread mixture and toss to thoroughly combine. (Wendy Goodfriend)

1. Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.

Scrape into the baking dish and spread into a thick, even layer. (Wendy Goodfriend)

Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer. (Wendy Goodfriend)