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Mushroom Stuffing Recipe

Mushroom Stuffing Recipe photo by Taste of Home

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"I first tried this stuffing a few years ago, and it fast became our family's favorite," says Kathy Traetow of Waverly, Iowa. Her hearty corn bread mix is flavored with mushrooms and bacon.

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Mushroom Stuffing Recipe

Prep: 30 min. Bake: 40 min.

Yield: 13 Servings

30 40 70

Ingredients

4 bacon strips, diced
4 celery ribs, chopped
1 medium onion, chopped
1 pound fresh mushrooms, chopped
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) corn bread stuffing
1/2 cup chopped celery leaves
2 tablespoons minced fresh parsley
4 eggs, lightly beaten
2-1/2 cups chicken broth
1 tablespoon butter

Directions

In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 tablespoons of drippings.
Saute celery and onion in drippings until tender. Add mushrooms, sage, salt and pepper; cook and stir for 5 minutes. Remove from the heat; stir in the stuffing, celery leaves, parsley and bacon. Combine eggs and broth. Stir into stuffing mixture.
Spread in a greased 13-in. x 9-in. baking dish (dish will be full). Dot with butter. Cover and bake at 350° for 30 minutes and stuffing temperature reaches 165°. Uncover and bake 10 minutes longer or until lightly browned. Yield: 13 cups.

Editor's Note: Stuffing may be baked in one 16- to 18-pound turkey or three 5- to 7-pound roasting chickens.

Nutritional Facts 1 serving (1 cup) equals 235 calories, 9 g fat (3 g saturated fat), 75 mg cholesterol, 764 mg sodium, 30 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Mushroom Stuffing in Taste of Home October/November 1998, p8

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Mushroom Stuffing

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Reviewed on Nov. 25, 2011 by mhenn0303

Made it for the first time this Thanksgiving and everyone loved it! Definitely a good one to have in the recipe collection.

Reviewed on Nov. 19, 2010 by monkeygirl121982

I have made this stuffing for the past 2 years for Thanksgiving and will make it again this year. It is a big hit at my house and we never have any leftovers. I would recomend this receipe to anyone.

Reviewed on Dec. 24, 2009 by giddyhermit

I made this a couple of weeks ago and it was so good I decided to have it with our Christmas dinner. I used some left over cornbread and went light on the mushrooms, since the kids don't care for mushrooms, chopped them real small, they didn't even know they were in there.

Reviewed on Nov. 10, 2009 by rduckworth

I made this last year for Thanksgiving and it was wonderful. I plan to make it again this year.

Reviewed on Oct. 19, 2009 by cakelover

This stuffing recipe was great. I made it for Thanksgiving 2 years in a row now. But last year I could not find a bag of unseasoned cornbread stuffing anywhere like I used the first year so I used regular bread crumbs. The stuffing was much better with the cornbread . Any suggestions on where I can find this 16oz of cornbread stuffing to use for this recipe, does it matter if it is seasoned already?