Mushroom Pecan Stuffing

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: people

Calories: 232kcal

Author: Platings and Pairings

This is the BEST Mushroom Pecan Stuffing recipe. Featuring pecans, fresh herbs and a splash of white wine, it's a true family favorite recipe for Thanksgiving!

Print Recipe

Equipment

Ingredients

1/2 cup butter unsalted
1/2 pound crimini mushrooms or a mixture of your favorite mushrooms
2 1/2 cups onion chopped
2 1/2 cups celery chopped
3 cloves garlic minced
1 1/2 Tablespoons fresh sage chopped, or 1 1/2 tsp. dried
1 1/2 Tablespoons fresh thyme chopped, or 1 1/2 tsp. dried
1/4 cup italian parsley chopped
Pinch grated nutmeg
1/2 cup pecans chopped
1 teaspoon kosher salt
1 pound loaf white bread good-quality, cut into 1/2-inch cubes (10 to 12 cups), stale or lightly toasted
1/2 teaspoon black pepper freshly ground
2/3 cup dry white wine or vermouth
1 cup vegetable stock or turkey stock or chicken broth

Instructions

Preheat oven to 350-degrees.
In a large skillet over medium heat, melt 2 tablespoons butter. Add the 1/2 pound crimini mushrooms and saute until nicely browned, 6-8 minutes. Set aside in a large bowl.
Melt another 2 tablespoons of butter in the same skillet. Add the 2 1/2 cups onion , 2 1/2 cups celery, 3 cloves garlic, 1 1/2 Tablespoons fresh sage, 1 1/2 Tablespoons fresh thyme, Pinch grated nutmeg, and 1 teaspoon kosher 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 1 pound loaf white bread cubes and chopped 1/2 cup pecans. Season with a pinch of salt & pepper. Melt the remaining butter. Pour it over the stuffing, along with the 2/3 cup dry white wine and 1 cup vegetable stock, and toss to coat. The stuffing should just hold together when mounded on a spoon.
Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking and increase the temperature to 425 degrees. Top with chopped parsley.

Notes

To stuff a turkey:

If cooking in a turkey, omit the broth (the bird juices will make up for it) and 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.

Nutrition