*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Great moist stuffing - even cooked inside the turkey. I used some chopped portabello mushrooms instead of all button mushrooms to add some additional flavor. Also to save time I made the stuffing and refridgerated it overnight before cooking and it turned out fine.
I have made this recipe for the last 3 years and it is always a hit. I've shared the recipe each year with family and friends. I don't measure the bread crumbs but dry 1 loaf of bread cube it and then double the broth and poultry seasoning. I also use less than a cup of onion and celery. One cup of each is a little too much for us. This year we added portabella mushrooms and it was wonderful. I didn't put the apple in but may have to try it the next time. This is a very good recipe and there are never any leftovers. Thanks for sharing your recipe Christine!
Okay there are a few things you need to know about this recipe. It is a good blueprint for stuffing but 1) DO NOT USE CRUMBS!!! Substitute for cubed bread I used a bag from the grocery store which turned out find. Also 12 cups is too much 10 cups of cubed bread worked very well. 2) USE AT LEAST 3 CUPS CHICKEN BROTH/STOCK. This made it moist and delicious!!! 3) ADD ONE CLOVE GARLIC to the onion/celery saute. And finally 4) USE A VARIETY OF MUSHROOMS this will add to the depth of flavor of the stuffing. I used a gourmet mix and 'baby bellos'. I did a 'rehearsal' of this recipe tonight and it came out absolutely delicious with the changes I listed above. If you have any mushroom lovers in your house this will surely be a winner!
Everyone loved the stuffing! It was great. I did change how much broth I added. I almost doubled it so it wouldn't be dry. The stuffing cooked in the casserole dish was just as moist as the stuffing I cooked in the turkey!
This was the alughing stock of my 2003 Thanksgiving. I might have known that 12 cups of bread crumbs and only 1.5 cups of broth was suspect. Don't waste your money or your ingredients. This wasn't even edible.
I followed the advice of other reviews and doubled the amount of chicken broth and used baby portabella mushrooms. Overall I was pleased with the results. My dad felt it was too oniony however my brother who has never like stuffing really liked this recipe.
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