Chestnut Mushroom Stuffing
A deeply savory, earthy stuffing that transforms the traditional holiday side dish. The chestnut mushrooms add incredible umami depth and a meaty texture that even mushroom skeptics will love.
Chestnut Mushroom Stuffing
Rated 5.0 stars by 1 users
Category
Side Dish
Servings
8-10
Prep Time
20 minutes
Cook Time
45 minutes
Author
Elizabeth Almeida
A deeply savory, earthy stuffing that transforms the traditional holiday side dish. The chestnut mushrooms add incredible umami depth and a meaty texture that even mushroom skeptics will love.
Ingredients
- 1 lb Fat Moon chestnut mushrooms, roughly chopped
- 1 loaf crusty bread (about 1 lb), cut into 1-inch cubes
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
- 2½ cups chicken or vegetable stock (warm)
- 2 eggs, beaten
- ½ cup fresh parsley, chopped
- Salt and pepper to taste
Directions
Toast the Bread. Preheat oven to 350°F. Spread bread cubes on a large baking sheet and toast for 15-20 minutes until golden and dried out, tossing halfway through. Transfer to a large mixing bowl.
Cook the Mushrooms. Heat a large skillet over medium-high heat. Add 2 tablespoons butter and the olive oil. Once butter is melted and foaming, add the mushrooms in a single layer (work in batches if needed—don't crowd the pan). Let them cook undisturbed for 3-4 minutes until golden brown on one side. Stir and continue cooking another 3-4 minutes until deeply browned. Season with salt and pepper. Transfer to the bowl with the bread.
Sauté the Vegetables. In the same skillet, add remaining 2 tablespoons butter. Add onion and celery with a pinch of salt. Cook over medium heat for 8-10 minutes until softened and beginning to caramelize. Add garlic, sage, thyme, and rosemary. Cook 1-2 minutes until fragrant. Transfer to the bowl with bread and mushrooms.
Combine. Add parsley to the bread mixture. Pour warm stock over everything and toss gently. Let sit for 5 minutes so the bread absorbs the liquid. Add beaten eggs and mix until evenly distributed. The mixture should be moist but not soggy—add more stock if needed.
Bake. Increase oven to 375°F. Transfer stuffing to a buttered 9x13-inch baking dish. Dot the top with extra butter if desired. Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until the top is golden and crispy.
Serve. Let rest for 5 minutes before serving. Garnish with extra fresh herbs if desired.
Recipe Note
Make Ahead: Prepare through step 4 the night before. Cover and refrigerate. Bring to room temperature for 30 minutes before baking, and add 10 extra minutes to the covered baking time.
Variations:
Add ½ cup toasted pecans or walnuts for crunch Mix in dried cranberries for a sweet-savory contrast Use sourdough for extra tang Make it vegetarian with vegetable stock
Why Chestnuts? Their rich, earthy flavor and meaty texture stand up beautifully to the other bold Thanksgiving flavors. They don't get watery like some mushrooms, so your stuffing stays perfectly textured. The chestnut stems retain their crunch, like celery, add texture to the stuffing.
Serving Suggestion: This stuffing is rich and flavorful enough to be the star of a vegetarian Thanksgiving plate. Pair it with roasted Brussels sprouts and cranberry sauce for a complete meal.