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Mushroom-Onion Stuffed Turkey

 Mushroom-Onion Stuffed Turkey
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
14 ServingsPrep: 1 hour Bake: 3-1/2 hours + standing


  • 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


  • 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.

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Mushroom-Onion Stuffed Turkey (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.