Wild Mushroom Stuffing

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  • 8 tablespoons (1 stick) unsalted butter
  • 2 leeks, washed and sliced
  • 4 cups wild mushrooms (chanterelles, porcinis, creminis, etc.)
  • 4 tablespoons shallots, minced
  • 3 medium celery stalks with leaves, chopped
  • 15-ounce bag cubed seasoned stuffing or 1 pound firm white sandwich bread, cut into 1/2-inch cubes (10 cups) and dried overnight or in the oven
  • 1/4 cup chopped fresh parsley
  • 3 cups turkey stock or chicken broth
  • 2 teaspoons poultry seasoning
  • Salt and freshly milled black pepper


  1. In a large skillet, melt the butter over medium heat. Add the leeks, mushrooms, shallots and celery. Cook, stirring often, until the onion is golden, about 10 minutes.
  2. Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning, if desired, and salt and pepper to taste.
  3. Use to stuff turkey, and cook turkey as usual or place in a buttered baking dish, cover, and a bake as a side dish for the last hour, along side your turkey.