Wild Mushroom and Spinach Bread Stuffing

Maybe the best tip I can give you this Thanksgiving is: DON’T stuff the bird!  This was a hard rule for me to accept at first since I had been stuffing my turkeys for years.  What I’ve learned from some pretty fancy chefs is that stuffing the bird makes it virtually impossible to sufficiently cook the stuffing without overcooking the turkey in the process.
This dish is a combination of my mother’s recipe I grew up eating and a recipe I found in Bon Appetit a few years ago.  (Sorry Mama, but I just couldn’t leave a good enough thing alone!) The addition of wild mushrooms and spinach adds a lot of character that I think even Mom would approve of!

Wild Mushroom and Spinach Bread Stuffing

Adapted from Bon Appétit and my mother

Makes about 12 servings

Use a mix of the best wild mushrooms you can find. They elevate the stuffing from simple to sensational.


1 cup (2 sticks) unsalted butter, divided
2 tablespoons olive oil
1 1/2- 2 pounds assorted fresh wild mushrooms (such as chanterelle,stemmed shitake and crimini), cut into 1/2-inch dice
4 cups chopped onions
4 cups chopped celery
1/2 cup chopped fresh italian parsely
4+ tablespoons chopped fresh sage
4+ tablespoons chopped fresh thyme
1 10-ounce container of bag baby spinach leaves
12 cups (generous) 1-inch cubes of day old bread with crust( I use a combination of crusty breads like French, Sourdough and Italian), roughly cut into 1 inch cubes
3 large eggs
1 tablespoon fine sea salt
2 teaspoon coarsely ground black pepper
1-2 cups chicken broth


Melt 1 stick butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.

Melt remaining stick of butter in same skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD: Can be made 1 day ahead up to this point. Cool, cover, and chill.

Preheat oven to 350°F.

Butter 13x9x2-inch baking dish.

In large bowl, combine the vegetable mixture and the bread cubes.  In a small bowl, whisk eggs, salt, and pepper to blend well; whisk in 1 cup of broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared baking dish.

Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

*Tip: To save space, you can make your stuffing in the slow cooker.  Follow recipe as written, and instead of putting mixed ingredients into a baking dish, put them in a greased slow cooker or crock pot.  Cook on HIGH for 45 minutes and then switch to LOW for about 3-4 hours until cooked through.

4 Responses to Wild Mushroom and Spinach Bread Stuffing

  1. Kelly says:

    THIS IS THE THE BEST STUFFING EVER!! Was fun and easy to make and everyone LOVED it!!

  2. Spencer says:

    Delicious recipe! I encouraged my mom to make it and everyone agreed it is the best stuffing they have ever had. Thanks for bringing something different and tasty to the table.

  3. steve says:

    this was the best stuffing recipe Jessica…I highly recommend this for everyone. And I want to try the chocolate chip cookies…Thanks!!

  4. Marie Sceia says:

    I just happened to be looking at the Young and the
    Restless website and saw that you had this website with recipes. I made the stuffing yesterday and I have to say it was absolutely delicious. We just loved it. I will be making it again and again for sure.
    Thank you and we enjoy you on the show.

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