Roasted Garlic Mushroom Stuffing

No ratings yet

Savory roasted garlic and herby sautéed mushrooms bump all the flavors up in this easy roasted garlic mushroom stuffing.

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 249kcal

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

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 9x13 baking dish. Bake stuffing at 350F 40-45 minutes until stuffing is golden brown and registers 165F. Serve stuffing warm and enjoy!

Storing Instructions

Store stuffing leftovers in refrigerator up to 6 days.