Martha Stewart Mushroom Stuffing Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 30, 2026

Martha Stewart mushroom stuffing is a savory bread side built for the holiday table but good enough to make all year. Toasted cubes of rustic white bread soak up buttery mushrooms, sweet onion, celery, and thyme, so every bite is tender in the middle with a crisp, golden top. The flavor is rich and earthy, never heavy, and the texture holds together instead of collapsing into mush. This version is inspired by Martha Stewart’s home-cooking style, and it is an original adaptation rather than her verified recipe.

You need 75 minutes from start to finish, with only 20 minutes of hands-on work, so it is an easy side to manage. Make it for a weeknight roast chicken, a holiday turkey, or a potluck where you want something that travels well and reheats beautifully.

Why This Martha Stewart Mushroom Stuffing Works

Drying the bread first is the whole trick. Toasting the cubes for 12 to 15 minutes gives them a firm crust that absorbs broth without turning soggy, which is why the stuffing slices neatly instead of falling apart.

Browning the mushrooms properly before anything else goes in builds the deep, meaty flavor that carries the dish. Cooking them in a hot skillet until their liquid cooks off and the edges turn golden keeps them from steaming and going bland.

What You’ll Love About It

• Simple pantry staples — Bread, butter, mushrooms and broth do most of the work.
• Crisp and tender — The foil-off finish gives you a golden top and soft center.
• Feeds a crowd — Eight generous servings from one 9×13-inch dish.
• Makes ahead — Assemble it the day before and bake when you are ready.

Ingredients

Use day-old bread if you can, and slice the mushrooms evenly so they brown at the same rate.

• 12 cups (300g) day-old rustic white bread — cut into 3/4-inch (2cm) cubes, about 1 pound
• 6 tablespoons (85g) unsalted butter — divided
• 1 pound (450g) cremini mushrooms — trimmed and sliced 1/4-inch thick
• 1 large yellow onion — about 10 ounces (280g), finely chopped
• 4 medium celery stalks — about 6 ounces (170g), finely chopped
• 2 large garlic cloves — minced
• 1 tablespoon fresh thyme leaves — chopped
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 cups (600ml) low-sodium chicken broth
• 2 large eggs — lightly beaten
• 1/4 cup (15g) fresh flat-leaf parsley — chopped

Equipment

• Large rimmed baking sheet — for toasting the bread cubes
• Large skillet — wide enough to brown the mushrooms in one layer
• Large mixing bowl — big enough to hold 12 cups of bread
• Medium bowl — for whisking the broth and eggs
• 9×13-inch (23x33cm) baking dish
• Instant-read thermometer — to check the center

How to Make Martha Stewart Mushroom Stuffing

Step 1: Toast the Bread

Preheat the oven to 350°F (175°C) with a rack in the center. Spread the bread cubes on a large rimmed baking sheet and bake until dry and lightly toasted, about 12 to 15 minutes, stirring once halfway through. Let them cool, then transfer to a large bowl. Do not skip this step, since dry bread is the key to stuffing that holds together without turning mushy.

Step 2: Brown the Mushrooms

Melt 4 tablespoons (57g) of the butter in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they release their liquid and turn golden brown, 8 to 10 minutes. Resist crowding the pan, or the mushrooms will steam instead of brown.

Step 3: Soften the Vegetables

Add the onion and celery to the skillet and cook, stirring, until softened, about 5 minutes. Stir in the garlic, thyme, salt, and pepper and cook until fragrant, about 1 minute. Scrape the mixture into the bowl with the bread cubes.

Step 4: Moisture the Stuffing

In a medium bowl, whisk together the chicken broth and eggs until combined. Pour over the bread mixture, add the parsley, and toss gently with a large spoon or your hands until evenly moistened. The stuffing should be damp but not soggy, so add the broth gradually and stop if it pools at the bottom.

Step 5: Fill the Dish

Melt the remaining 2 tablespoons (28g) butter and brush the inside of a 9×13-inch (23x33cm) baking dish. Transfer the stuffing to the dish and spread it into an even layer without packing it down, which would make it dense.

Step 6: Bake Until Golden

Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking until the top is golden and crisp and the center registers 160°F (71°C) on an instant-read thermometer, 15 to 20 minutes more.

Step 7: Rest Before Serving

Let the stuffing rest for 10 minutes before serving, so it sets and slices neatly.

What to Serve With It

• Roast turkey — The classic pairing, with pan juices spooned over both.
• Roast chicken — A weeknight-friendly main that suits the mushroom flavor.
• Green beans — Steamed or roasted with a little butter and lemon.
• Cranberry sauce — A tart spoonful balances the buttery bread.

Tips for the Best Results

• Stale bread wins — A day or two old dries faster and absorbs broth evenly.
• Cut evenly — Uniform 3/4-inch cubes toast and soften at the same rate.
• Use low-sodium broth — It keeps the seasoning in your control.
• Taste before baking — Adjust salt once the bread and broth are combined.
• Don’t compact the dish — A loose layer lets heat and steam move through.
• Rest first — Ten minutes off the heat firms the center for clean portions.

Easy Variations

Swap the cremini for a mix of shiitake and oyster mushrooms for a deeper, more woodsy flavor. Fold in 1 cup (100g) of chopped toasted pecans with the parsley for crunch, or add 1/2 teaspoon of smoked paprika to the skillet with the thyme for a subtle smoky note.

Storing and Reheating

Keep leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months and thaw overnight in the fridge. Reheat covered with foil in a 350°F (175°C) oven for 20 to 25 minutes, until heated through to 165°F (74°C) in the center.

Nutrition (per serving)

These values are estimates per serving and will vary with your bread and broth.

FAQs

Can I make this Martha Stewart mushroom stuffing recipe ahead of time?

Yes, assemble it through Step 5 up to 24 hours ahead, cover, and refrigerate. Let it sit at room temperature for 20 minutes before baking so the center heats evenly.

Can I use a different bread?

Firm white or whole-wheat sandwich bread works well as long as it is stale and cut into even cubes. Avoid soft, fresh bread, which turns gummy once the broth goes in.

How do I know when it is done?

The top should be golden and crisp and the center should read 160°F (71°C) on an instant-read thermometer. If the top browns before the center is hot, cover it loosely with foil.

Why did my stuffing turn out soggy?

Usually the bread was too fresh or too much broth went in at once. Toast the cubes fully and add the broth gradually, stopping when the mixture is damp but no liquid pools in the bowl.

Martha Stewart-Inspired Mushroom Stuffing

Print Recipe

A classic bread stuffing loaded with golden mushrooms, sweet onions, and celery, moistened with rich chicken broth and baked until the top is crisp and the center is tender. Inspired by Martha Stewart’s home-cooking style, this is an original adaptation, not her verified recipe. It is the perfect savory side for roast chicken or turkey any time of year.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 55
• Total Time: 75
• Yield: 8 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 12 cups (300g) day-old rustic white bread, cut into 3/4-inch (2cm) cubes (about 1 pound)
• 6 tablespoons (85g) unsalted butter, divided
• 1 pound (450g) cremini mushrooms, trimmed and sliced 1/4-inch thick
• 1 large yellow onion (about 10 ounces/280g), finely chopped
• 4 medium celery stalks (about 6 ounces/170g), finely chopped
• 2 large garlic cloves, minced
• 1 tablespoon fresh thyme leaves, chopped
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 cups (600ml) low-sodium chicken broth
• 2 large eggs, lightly beaten
• 1/4 cup (15g) fresh flat-leaf parsley, chopped

Instructions

1. Preheat the oven to 350°F (175°C) with a rack in the center. Spread the bread cubes on a large rimmed baking sheet and bake until dry and lightly toasted, about 12 to 15 minutes, stirring once halfway through. Let cool, then transfer to a large bowl; do not skip this step, as dry bread is the key to stuffing that holds together without turning mushy.
2. Melt 4 tablespoons (57g) of the butter in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they release their liquid and turn golden brown, 8 to 10 minutes; resist crowding the pan, or the mushrooms will steam instead of brown.
3. Add the onion and celery to the skillet and cook, stirring, until softened, about 5 minutes. Stir in the garlic, thyme, salt, and pepper and cook until fragrant, about 1 minute. Scrape the mixture into the bowl with the bread cubes.
4. In a medium bowl, whisk together the chicken broth and eggs until combined. Pour over the bread mixture, add the parsley, and toss gently with a large spoon or your hands until evenly moistened; the stuffing should be damp but not soggy, so add the broth gradually and stop if it pools at the bottom.
5. Melt the remaining 2 tablespoons (28g) butter and brush the inside of a 9×13-inch (23x33cm) baking dish. Transfer the stuffing to the dish and spread it into an even layer without packing it down, which would make it dense.
6. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking until the top is golden and crisp and the center registers 160°F (71°C) on an instant-read thermometer, 15 to 20 minutes more.
7. Let the stuffing rest for 10 minutes before serving, so it sets and slices neatly.

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating. Make-ahead: Assemble the stuffing through Step 5 up to 24 hours ahead, cover, and refrigerate; let sit at room temperature for 20 minutes before baking. Reheating: Cover with foil and reheat in a 350°F (175°C) oven for 20 to 25 minutes, or until heated through to 165°F (74°C).

Nutrition

• Calories: 270
• Sugar: 4g
• Sodium: 590mg
• Saturated Fat: 6g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 60mg

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