Description
This Savory Chestnut Mushroom Stuffing features crispy golden edges, tender interior, and rich umami flavors from earthy mushrooms and sweet roasted chestnuts. Perfect make-ahead Thanksgiving side dish that feeds 10-12 people!
Ingredients
1 lb day-old crusty bread (French, sourdough, or ciabatta), cut into 3/4-inch cubes
4 tablespoons unsalted butter, divided (plus extra for greasing pan)
1 lb cremini mushrooms, cleaned and sliced
1 cup roasted chestnuts, roughly chopped
2 medium yellow onions, diced
3 celery stalks, diced
4 garlic cloves, minced
2 1/2 cups vegetable broth (or chicken broth)
2 large eggs, beaten
3 tablespoons fresh sage, chopped
2 tablespoons fresh thyme leaves
1/4 cup fresh parsley, chopped (plus extra for garnish)
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
Instructions
1. Preheat oven to 300°F. Spread bread cubes on two large baking sheets in a single layer. Toast for 15-20 minutes, stirring halfway through, until dried and lightly golden. Let cool completely. Transfer to a large mixing bowl. Increase oven temperature to 350°F.
2. Generously butter a 9×13 inch baking dish and set aside.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced mushrooms in a single layer and cook for 8-10 minutes without stirring initially, until golden-brown. Season with 1/4 teaspoon salt. Transfer to bowl with bread cubes.
4. In the same skillet, add remaining 1 tablespoon olive oil. Add diced onions and celery, cooking over medium heat for 6-7 minutes until softened and translucent.
5. Add minced garlic and cook for 60 seconds until fragrant. Stir in sage, thyme, chopped chestnuts, remaining 1 1/4 teaspoons salt, and black pepper. Cook for 2 minutes to toast herbs. Transfer to bowl with bread and mushrooms.
6. Pour vegetable broth over bread mixture and toss gently to distribute liquid evenly. Let stand for 5 minutes to allow bread to absorb broth.
7. Add beaten eggs and fresh parsley, folding gently until well combined. Mixture should be moist but not soggy.
8. Transfer stuffing to prepared baking dish, spreading evenly. Dot top with remaining 2 tablespoons butter cut into small pieces. Cover tightly with aluminum foil.
9. Bake covered for 30 minutes. Remove foil and continue baking for 20-25 minutes until top is golden-brown and crispy around edges. Internal temperature should reach 165°F.
10. Let rest for 10 minutes before serving. Garnish with additional fresh parsley.
Notes
Stuffing can be assembled up to 24 hours ahead. Cover and refrigerate unbaked, then remove from fridge 30 minutes before baking. Add 5-10 minutes to covered baking time.
Day-old bread is essential for proper texture. Fresh bread creates mushy stuffing that won’t hold its shape.
Don’t skip the mushroom caramelization step—this develops deep umami flavor that makes this stuffing exceptional.
Use low-sodium broth to control salt levels, especially if using pre-salted butter.
For vegetarian version, use vegetable broth instead of chicken broth.
Leftover stuffing stores covered in refrigerator for up to 4 days. Reheat at 350°F for 15-20 minutes with a splash of broth.
Freeze unbaked stuffing for up to 2 months. Thaw overnight in refrigerator before baking as directed.
If stuffing seems dry after mixing, add broth 1/4 cup at a time until properly moistened but not soggy.
- Prep Time: 30
- Cook Time: 50
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 6 oz)
- Calories: 245
- Sugar: 4g
- Sodium: 485mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg
Keywords: savory chestnut mushroom stuffing, thanksgiving stuffing, holiday stuffing, mushroom stuffing, chestnut stuffing