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!
1cupvegetable stockor turkey stock or chicken broth
Instructions
Preheat oven to 350-degrees.
In a large skillet over medium heat, melt 2 tablespoons butter. Add the 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 onion, celery, garlic, sage, thyme, nutmeg, 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 a pinch of salt & pepper. Melt the remaining butter. Pour it over the stuffing, along with the wine and broth, 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.