For a holiday side with earthy, savory depth, add a trio of mushrooms: creminis, meaty shiitakes, and mild white button mushrooms. A splash of sherry vinegar picks up the browned bits in the pan and rounds out the flavors beautifully. The mushrooms will release plenty of liquid after a couple of minutes in the pan; be patient and let these juices evaporate so your stuffing will be rich, not soggy.

Deb Wise
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Credit: Jennifer Causey

Recipe Summary

1 hr
1 hr 30 mins
Serves 10 (serving size: about 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F.

  • Arrange bread cubes in a single layer on a rimmed baking sheet. Bake at 400°F for 20 minutes or until golden, stirring after 10 minutes. Place the bread cubes in a large bowl.

  • Reduce the oven temperature to 350°F.

  • Heat a large skillet over medium-high. Add 1 tablespoon butter and 1 tablespoon oil; swirl until butter melts. Add mushrooms; cook 10 minutes or until browned and liquid evaporates. Add vinegar, scraping pan to loosen browned bits. Add mushroom mixture to bread cubes; toss to combine.

  • Return skillet to medium-high. Add remaining 1 tablespoon oil; swirl. Add onion, celery, thyme, and garlic; sauté 10 minutes. Remove pan from heat; stir in parsley, pepper, and salt. Add onion mixture to bread mixture; toss to combine.

  • Melt remaining 2 tablespoons butter in skillet. Combine butter, stock, and eggs in a bowl, stirring with a whisk. Drizzle stock mixture over bread mixture; toss. Let stand 10 minutes or until liquid is absorbed, stirring occasionally. Spoon bread mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Bake at 350°F for 25 minutes or until browned.

Nutrition Facts

214 calories; fat 8.9g; saturated fat 3g; mono fat 3.3g; poly fat 1.8g; protein 13g; carbohydrates 21g; fiber 4g; cholesterol 46mg; iron 2mg; sodium 338mg; calcium 81mg; sugars 6g; added sugar 2g.