Savory roasted garlic and herby sautéed mushrooms bump all the flavors up in this easy roasted garlic mushroom stuffing.
Standard Thanksgiving dinner stuffing deserves some love and that’s exactly what’s happening here today! Roasted garlic has entered the chat.
As well as mushrooms and just a few simple tricks that all lead to the best stuffing to ever grace your dinner table.
Possibly the only stuffing to ever pass your table from here on out. I’m so serious, this stuff is addicting and a roast turkey dinner’s best friend.
We’re going a little bit extra today and taking the time to roast garlic, but trust me when I say it’s worth the hassle! You can even roast it ahead of time and I recommend referring to my ‘make-ahead’ section further below for more time-saving hacks.
Bottom line: you need this stuffing in your life and asap.
This Stuffing features…
- A perfectly soft and moist texture
- Lots of earthy fresh herbs and nutty roasted garlic
- Tender sautéed mushrooms
Making the Stuffing
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Garlic
- Olive oil
- Bread cubes
- Unsalted butter
- Mushrooms
- Celery
- Yellow onion
- Sage
- Thyme
- Parsley
- Poultry seasoning
- Eggs
- Chicken broth
Choosing Your Bread
This stuffing works well with a variety of bread types. I typically prefer Italian, sourdough, or ciabatta since these bread types have a hearty, sturdy structure that holds up well in stuffing form.
To prep the bread for stuffing, cut into uniform 1/2-inch cubes and toast in the oven 10-15 minutes at 350F until bread is dried out.
Tips for Perfect Stuffing
- Roast garlic in a foil packet – this prevents the garlic from over-browning.
- Toast bread cubes – this dries out the bread cubes and helps them maintain their structure in the stuffing.
- Use fresh herbs and poultry seasoning – a combination of fresh and dried herbs is essential for building the savory flavor base in the stuffing.
- Sauté vegetables – cook the mushrooms, celery, and onion until just tender.
- Bake stuffing at 350F – this temperature will evenly cook through the stuffing and give the top a perfect golden crust.
Recipe Variations
Try these ideas for a different twist on this stuffing.
- Add sausage – try adding 1/2 lb browned sausage to stuffing.
- Use regular garlic – if you don’t have time to roast garlic, feel free to use 3 cloves fresh added to the sautéed veggies in its place.
- Make it vegetarian – swap out the chicken broth for vegetable broth.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Roast the garlic – roasted garlic stores well in refrigerator up to 1 week.
- Toast the bread – toast the bread and store in an airtight container at room temperature up to 4 days.
- Saute the veggies – saute the mushrooms, celery, and onion and store in refrigerator up to 4 days.
- Assembly – when ready to assemble, combine all the ingredients and bake per recipe instructions.
The roasted garlic is the game changer flavor-wise in this stuffing! As it roasts the garlic gets an incredible sweet and nutty flavor that pairs so well with the savory mushrooms and all the hearty bread goodness.
You may very well be ditching the extra slices of turkey and loading up your plate with this stuffing instead.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other keeper Thanksgiving side dishes next.
- Maple Rosemary Roasted Sweet Potatoes
- Roasted Garlic Cauliflower Au Gratin
- Creamy Garlic Mashed Potatoes
Roasted Garlic Mushroom Stuffing
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1 medium head garlic
- 1 tablespoon olive oil
- Salt and pepper to taste
- 12 cups 1/2-inch bread cubes (choose a rustic loaf such as Italian, ciabatta, or sourdough)
- 1/2 cup unsalted butter
- 1 lb mushrooms, thinly sliced (button, oyster, cremini, etc.)
- 1-1/2 cups finely-diced celery
- 1-1/2 cups finely-diced yellow onion
- 2 tablespoons fresh minced sage
- 2 tablespoons fresh minced thyme
- 2 tablespoons fresh minced parsley
- 1 teaspoon poultry seasoning
- 2 large eggs, lightly beaten
- 2 cups chicken or vegetable broth
Instructions
- Preheat oven to 400F. Slice about 1/2-inch of the top of garlic. Arrange garlic in the center of a tin foil rectangle and drizzle with olive oil and season with salt and pepper. Fold edges of foil over garlic and tightly seal to form a packet.
- Place foil packet directly on oven rack and roast at 400F 45-50 minutes until garlic is golden brown and very soft. Allow roasted garlic to cool slightly, then remove from foil and skins and finely mash into a paste. Keep oven on and reduce to 350F.
- Arrange bread cubes in a single layer on a large sheet pan. Toast bread at 350F 10-15 minutes until bread is dried out and crispy. Transfer bread to a large bowl and set aside for a moment. Keep oven on.
- Melt butter in a large skillet over medium-high heat. Add mushrooms, celery, and onion and sauté 4-6 minutes until vegetables are tender and fragrant.
- Add roasted garlic, sautéed vegetables, sage, thyme, parsley, poultry seasoning, beaten eggs, and broth to bread in bowl and toss until evenly coated. Season with salt and pepper to taste.
- Scrape stuffing into a greased 9×13 baking dish. Bake stuffing at 350F 40-45 minutes until stuffing is golden brown and registers 165F. Serve stuffing warm and enjoy!
Leave a Reply