Mushroom and herb stuffing

    1 hour 20 mins

    A delicious stuffing that features mushrooms, apples and herbs which will stuff a 5kg turkey or 2-3 chickens, depending on size. This recipe includes instructions for baking this stuffing as a separate dish but you can also use it immediately once all ingredients are mixed.

    56 people made this

    Serves: 14 

    • 500g fresh mushrooms, sliced
    • 100g butter
    • 1 onion, diced
    • 2 stalks celery, chopped
    • 1 teaspoon mixed herbs
    • 1 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1.25kg dried breadcrumbs
    • 350ml hot chicken stock
    • 2 eggs, beaten
    • 4 apples - cored, peeled and diced
    • ½ cup chopped fresh parsley

    Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

    1. If you are cooking the stuffing, butter a 23x33cm baking dish and preheat oven to 190 degrees C.
    2. Rinse, pat dry and quarter mushrooms. In large frying pan, heat the butter and add mushrooms, onion and celery; sauté 5 minutes and remove from heat. Stir in the mixed herbs, salt and pepper.
    3. In large mixing bowl, combine breadcrumbs with stock and eggs, then add mushroom mixture, apples and parsley; mix well. You can use the mixture to stuff the bird (s) at this point or transfer the mixture to the baking dish.
    4. Cover and bake for about 45 minutes. Remove cover and bake 15 minutes longer to brown the top.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (64)


    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.  -  26 Nov 2001  (Review from Allrecipes US | Canada)


    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!  -  26 Nov 2005  (Review from Allrecipes US | Canada)


    I didn't think anything could rival my mother's stuffing recipe, but after making this for Thanksgiving, I now know I was wrong! Delicious, the whole family loved it!!  -  11 Oct 2000  (Review from Allrecipes US | Canada)