This Shiitake Mushroom Stuffing is my favorite stuffing recipe! It’s so good and so moist, and it’s full of the flavors of mushrooms, dried apricots and sage.
My Mom used to make some pretty classic stuffing, and I love that stuffing recipe too. Some people say that stuffing is the best thing about the Thanksgiving meal. I tend to agree. If it’s made just right, it’s awesome drizzled with a little warm gravy and served alongside the best mashed potatoes and roasted turkey!
- olive oil
- shiitake mushrooms
- dried bread
- dried apricots
- fresh sage and thyme
- vegetable broth
- unsalted butter
- salt and freshly ground black pepper
How to make Shiitake Mushroom Stuffing:
The complete, printable recipe is at the end of this post.
Bake until the top is crisp and stuffing is heated through, 50 to 55 minutes.
This is not a dry stuffing. It’s moist and wonderful. And there is a ton of great flavor with all of the unique ingredients added in. Enjoy!
From a RecipeGirl reader:
This was amazing! Made it last Thanksgiving and cannot wait to have it again!
The Best Stuffing Recipes:
- Low Fat Sausage Stuffing
- Sausage Herb Stuffing with Butternut Squash and Cranberries
- Sausage Stuffing
- Slow Cooker Stuffing
- Gluten Free Cornbread and Bacon Stuffing
Shiitake Mushroom Stuffing
- 2 tablespoons extra virgin olive oil
- 2 large onions, chopped (about 6 cups)
- 4 whole leeks white and pale parts only, finely chopped and then rinsed well (about 5 cups)
- 1 bunch celery, finely chopped (about 4 cups)
- 4 medium garlic cloves, minced
- 8 ounces shiitake mushrooms, rough ends cut off, then slice stems and caps
- 10 cups dried bread, (buttermilk is good) crusts removed and bread cut into ½-inch cubes (from 2 loaves)
- 2 cups dried apricots, coarsely chopped
- ¼ cup chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 2 cups vegetable broth
- 1 cup (2 sticks) unsalted butter, melted
- kosher salt and freshly ground black pepper, to taste
- In a large skillet, heat the oil over medium heat. Add the onions, leeks, celery, and garlic. Cook until the onions are translucent and softened, about 20 minutes, stirring often.
- Add the mushrooms and cook until softened, about 5 minutes. Transfer the mixture to a large platter; spread out and let cool, about 5 minutes. (This can be refrigerated overnight).
- In a large bowl, combine the onion-mushroom mixture, cubed bread, apricots, sage and thyme. Just before baking, pour the melted butter and broth over the mixture and stir gently to combine. Season with salt and pepper. Let stand for about 10 minutes, allowing the bread to soak up the liquid.
- Preheat the oven to 375°F.
- If you're stuffing your turkey, get as much as you can into the cavity of the turkey and put the rest in a greased baking dish. Bake until the top is crisp and the stuffing is heated through, 50 to 55 minutes. If just heating in a baking dish and not in the turkey, just add it to a baking dish or two and bake as directed.
- If you've stuffed your turkey with stuffing, the stuffing should be removed when the turkey is done roasting. Place it in a baking dish and bake for about 30 minutes while turkey is resting (stuffing temperature should reach 165 degrees).
- I cover my baking dish full of stuffing and refrigerate it until I'm ready to bake it. It turns out just fine that way.