How to Win Thanksgiving: Mushroom Stuffing Recipe

How to Win Thanksgiving: Mushroom Stuffing Recipe

How to Win Thanksgiving

Ahhh…Thanksgiving. The mouthwatering aromas of that big, juicy turkey cooking in the oven…the delectable sweet potato casserole…the heavenly pies and desserts. But most importantly, the stuffing! It’s hands down, our favorite part of a big Thanksgiving Day feast!

We’re sharing a seriously yummy, show-stopping stuffing that is full of flavor and guaranteed to #WinThanksgiving. The best part about this recipe is that is not only features our shiitake or oyster mushrooms, but it’s crispy on the outside, soft on the inside and pretty darn easy to make. You can even make it in advance which makes Thanksgiving dinner prep that much easier.

This recipe can be animal-based or vegan, depending on your lifestyle. To add more texture and crunch to your stuffing, you can always throw in some chopped pecans, diced apples or bacon. We hope you enjoy this recipe and we promise, even the pickiest little gobblers will likely enjoy it too!


  • 1 pound of shiitake or oyster mushrooms, or a mix of both
  • 6 Tablespoons Extra Virgin Olive Oil
  • 1 loaf of bread of choice – we recommend French or Sourdough
  • 2 ½ – 3 Cups of Chicken Broth or Vegetable Broth (vegan)
  • 3 – 4 Stalks of Diced Celery
  • 1 Large Yellow Onion – Diced
  • 3 Cloves of Minced Garlic
  • 1 Tablespoon of Maple Syrup
  • Salt & Ground Pepper to Taste
  • Fresh Herbs:
    • 1/4 Cup Fresh Chopped Parsley
    • 2 Tablespoons Minced Sage
    • 2 Tablespoons Minced Thyme
  • Additional ingredients of choice:
    • 1 medium apple, chopped into cubes
    • 1 lb. of bacon, finely chopped
    • 1 cup of chopped pecans


  • Heat the oven to 350 degrees
  • Cut the bread into 1-inch cubes and spread onto a baking sheet.
  • Bake until the bread is dry and hard on the outside for approx. 25 minutes
  • While the bread bakes, cook the vegetables.
  • Chop or use a food processor to pulse the mushrooms into very small pieces (the size of rice)
  • Heat olive oil over medium heat in a Dutch oven or deep pot
  • Add the mushrooms
  • Cook and stir frequently until the liquid has evaporated and the mushrooms start to brown
  • Add in the onions, celery, garlic, sage and thyme.
  • Add any other ingredients of choice (apples, pecans or bacon).
  • Cook and stir until the onions have softened and smell sweet for about five minutes
  • Season with salt and pepper to taste; stir in the maple syrup.
  • Remove the pot from the heat and stir in the broth
  • Stir in the bread cubes and half of the parsley.
  • The bread should appear moist, but add more broth if it appears dry
  • Transfer the stuffing mixture to a lightly greased baking dish. Cover with foil and bake for 30 minutes.
  • Remove the foil and bake another 10 minutes or until crisp.
  • Add the remaining parsley on top.