Mushroom-Onion Stuffed Turkey Recipe

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I created this superb Mushroom and Onion Stuffing for turkey and it became a family favorite almost overnight. The blend of fresh mushrooms, onions, wine, and half-and-half provide a unique addition to the traditional bread stuffing.—James Hayes, Ridgecrest, California

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Mushroom-Onion Stuffed Turkey Recipe

Prep: 1 hour Bake: 3-1/2 hours + standing

Yield: 14 Servings

60 210 270

Ingredients

1 loaf (14 ounces) ciabatta bread, cubed
1-1/2 pounds sliced baby portobello mushrooms
4 small onions, finely chopped
2 celery ribs with leaves, finely chopped
6 tablespoons butter
4 garlic cloves, minced
1 cup white wine or reduced-sodium chicken broth
1 cup reduced-sodium chicken broth
1/4 cup minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream
3/4 cup egg substitute
1 turkey (14 to 16 pounds)
Melted butter

Directions

Place bread on a baking sheet; bake at 250° for 25-30 minutes or until lightly toasted.
In a large skillet, saute the mushrooms, onions and celery in butter until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Reduce heat; simmer, uncovered, until liquid is evaporated. Stir in the broth, parsley, thyme, salt and pepper; heat through.
In a large bowl, combine toasted bread and mushroom mixture. In a small bowl, whisk the cream and egg substitute; pour over bread mixture and toss to coat.
Just before baking, loosely stuff turkey with 4 cups stuffing. Place remaining stuffing in a greased 8-in. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with melted butter.
Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly.
Bake additional stuffing, covered, for 20 minutes. Uncover; bake 20 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy. Yield: 14 servings (9 cups stuffing).

Nutritional Facts 8 ounces cooked turkey with 2/3 cup stuffing (calculated without melted butter) equals 758 calories, 37 g fat (14 g saturated fat), 281 mg cholesterol, 510 mg sodium, 23 g carbohydrate, 2 g fiber, 78 g protein.

Originally published as Mushroom-Onion Stuffed Turkey in Taste of Home Christmas Annual Annual 2011, p41

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Mushroom-Onion Stuffed Turkey

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Reviewed on Nov. 10, 2012 by twinzndogs

I've been looking for a different take on stuffing for years. Tried cornbread stuffings, traditional, and all kinds. This was the best. A total hit! Great combination of flavors. Definitely a keeper.