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Martha Stewart-Inspired Mushroom Stuffing

Close-up of Martha Stewart-Inspired Mushroom Stuffing showing its texture
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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.

Ingredients

Scale
  • 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

Keywords: mushroom stuffing, Martha Stewart stuffing, Thanksgiving stuffing, bread stuffing, easy stuffing recipe, mushroom side dish, holiday side dish, baked stuffing, chicken broth stuffing, classic American stuffing

Find it online: https://marthadishes.com/martha-stewart-mushroom-stuffing-recipe/