This Mushroom Stuffing with Pecans & Fresh Herbs is a family favorite recipe for Thanksgiving! Includes instructions for baking the stuffing inside or outside the turkey.
No Thanksgiving table is complete without the stuffing, right? There are so many variations and I’ve found that I’m not too particular. As long as they’ve got a bit of sage running through them and a good crunch, I’m all in! However, I have to say that after perfecting this recipe, I’ll be hard pressed to not make this version year after year. I love the flavor of the white wine, the meaty mushrooms and the added crunch from the pecans!!!!
Growing up, my brother was the pickiest eater ever, as I’m sure most little kids are. He would basically not eat anything with color or nutrition. He would live off of microwave mashed potatoes, Kraft macaroni and cheese and Stove Top stuffing. Naturally, Thanksgiving was his favorite “food” holiday as it had all of his favorites. I don’t get to spend many Thanksgivings with my brother nowadays, but I’d like to think that if I served this to him, it would be right up there with his Stove Top. (Not too hard to top, right?)
What Mushrooms to Use for Mushroom Stuffing
- I like to use cremini mushrooms in this stuffing. They are baby portobello mushrooms and they have a delicious, meaty taste. However, please feel free to use any of your favorites! Oyster mushrooms, chanterelle mushrooms, shitaake mushrooms or a combination would also be delicious.
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Mushroom Stuffing Recipe
Mushroom and Pecan Stuffing with Fresh Herbs
- 1/2 cup unsalted butter
- 1/2 lb . crimini mushrooms
- 3 cups chopped onion
- 2-1/2 cups chopped celery (including leaves)
- 1 clove garlic (finely chopped)
- 1-1/2 Tbs . chopped fresh sage or 1-1/2 tsp. dried
- 1-1/2 Tbs . chopped fresh thyme or 1-1/2 tsp. dried
- 1/4 cup chopped italian parsley (for topping)
- Pinch of grated nutmeg
- cloves Pinch of ground
- 1/2 cup chopped pecans
- 1 tsp . kosher salt
- 1- lb . loaf good-quality white bread (cut into 1/2-inch cubes (10 to 12 cups), stale or lightly toasted)
- 1/2 tsp . freshly ground black pepper
- 2/3 cup dry white wine or vermouth
- Turkey stock or chicken broth as needed
- In a large skillet over medium heat, melt 2 tablespoons butter. Add the mushrooms and sautee until nicely browned. Set aside.
- Melt another 2 tablespoons of butter in the same skillet. Add the onion, celery, garlic, sage, thyme, nutmeg, cloves, and salt. Cook until the onion is soft, 5 to 7 minutes. Remove from the heat.
- In a large bowl, toss the sautéed mushrooms and vegetables with the bread cubes and chopped pecans. Season with pepper. Melt the remaining butter. Pour it over the stuffing, along with the wine, and toss to coat. The stuffing should just hold together when mounded on a spoon.
- If cooking in a turkey, put the stuffing in the bird just before roasting. Pack the stuffing loosely, leaving enough room to fit your whole extended hand into the bird's cavity. Cook the stuffing in the bird to 160º to 165ºF, checking with an instant-read thermometer. If the bird is done before the stuffing is, take the bird out of the oven, spoon the stuffing into a casserole dish, and continue to bake it while the turkey rests.
- If baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking. Top with chopped parsley.