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Mushroom Stuffing Recipe

Mushroom Stuffing Recipe

"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.
TOTAL TIME: Prep: 30 min. Bake: 40 min. YIELD:13 servings


  • 4 Jones Dairy Farm Dry-Aged 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 large eggs, lightly beaten
  • 2-1/2 cups chicken broth
  • 1 tablespoon butter


  • 1. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 tablespoons of drippings.
  • 2. 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.
  • 3. Spread in a greased 13x9-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.

Recipe Note

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 cup: 235 calories, 9g fat (3g saturated fat), 75mg cholesterol, 764mg sodium, 30g carbohydrate (3g sugars, 3g fiber), 7g protein.

Reviews for Mushroom Stuffing

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mary0530 User ID: 1509648 22554
Reviewed Aug. 9, 2014

"I have been making this on Thanksgiving for years as is. Everyone has always liked it."

mhenn0303 User ID: 5045241 60211
Reviewed Nov. 25, 2011

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

monkeygirl121982 User ID: 3040349 30681
Reviewed Nov. 19, 2010

"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."

giddyhermit User ID: 4579273 68667
Reviewed Dec. 24, 2009

"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."

rduckworth User ID: 2502241 22549
Reviewed Nov. 10, 2009

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

cakelover User ID: 1626564 30626
Reviewed Oct. 19, 2009

"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?"

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