Mushroom-Onion Stuffed Turkey Recipe

1
Mushroom-Onion Stuffed Turkey Recipe
Mushroom-Onion Stuffed Turkey Recipe photo by Taste of Home
Publisher Photo

Mushroom-Onion Stuffed Turkey Recipe

Read Reviews
1
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 1 hour Bake: 3-1/2 hours + standing
MAKES:
14 servings
TOTAL TIME:
Prep: 1 hour Bake: 3-1/2 hours + standing

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

Nutritional Facts

8 ounces cooked turkey with 2/3 cup stuffing: 758 calories, 37g fat (14g saturated fat), 281mg cholesterol, 510mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 78g protein.

  • 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
  1. Place bread on a baking sheet; bake at 250° for 25-30 minutes or until lightly toasted.
  2. 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.
  3. 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.
  4. 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.
  5. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a 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.
  6. 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).
Originally published as Mushroom-Onion Stuffed Turkey in Taste of Home Christmas Annual Annual 2011, p41

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMushroom-Onion Stuffed Turkey

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
twinzndogs User ID: 2038835 178179
Reviewed Nov. 10, 2012

"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."

Loading Image