Mushroom Pecan Stuffing

This is the BEST Pecan Stuffing recipe. Featuring pecans, fresh herbs and a splash of white wine, it’s a true family favorite recipe for Thanksgiving!

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No Thanksgiving table is complete without the stuffing, right?

There are so many variations and I’ve found that I’m not too particular. As long as they’ve got a bit of sage running through them and a good crunch, I’m all in!

However, I have to say that after perfecting this pecan stuffing recipe, I’ll be hard pressed to not make this version year after year. I love the flavor of the white wine, the meaty mushrooms and the added crunch from the pecans!!!!

Plus, it’s perfect for celebrating the holidays with my vegetarian dad. (PS – It’s also vegan!)

Growing up, my brother was the pickiest eater ever, as I’m sure most little kids are. He would basically not eat anything with color or nutrition. He would live off of microwave mashed potatoes, Kraft macaroni and cheese and Stove Top stuffing.

Naturally, Thanksgiving was his favorite food-holiday as it had all of his favorites. I don’t get to spend many Thanksgivings with my brother nowadays, but I’d like to think that if I served this to him, it would be right up there with his Stove Top. (Not too hard to top, right?)

Let’s get started…

Ingredients needed

Ingredients for mushroom stuffing on counter.

Mushrooms – I tend to use crimini, but any mixture of your favorite mushrooms will work. (More on that below.)
Bread – I like to use a good-quality white bread that is stale or lightly toasted. You’ll need 10-12 cups of bread cubes and you can use any variety you prefer.
Butter – I prefer to use unsalted butter so that I can control the seasonings.
Aromatics – Onion, Celery, Garlic
Fresh Herbs – Sage, Thyme, Parsley
Dry White Wine – Pinot gris, sauvignon blanc, and chardonnay are great options.
Vegetable Stock – Or try swapping in this parmesan broth for added umami flavor!
Pecans
Nutmeg
Salt + Pepper

What mushrooms to use

I like to use cremini mushrooms in this mushroom stuffing recipe. They are baby portobello mushrooms and they have a delicious, meaty taste. However, please feel free to use any of your favorites! Oyster mushrooms, chanterelle mushrooms, shiitake mushrooms or a combination would also make for a delicious wild mushroom stuffing.

Flavor variations

Sausage Mushroom Stuffing – Add in a pound of browned and crumbed sausage.
Wild Rice Mushroom Stuffing – Add in 2 cups cooked wild rice.
Try swapping in this parmesan broth for a huge flavor punch.

Ingredients for mushroom stuffing in mixing bowl.

Recipe FAQs

Do you need eggs to make stuffing?

As written, this is an egg-free stuffing. Eggs give stuffing a more dense texture, almost like a bread pudding. To account for the lack of eggs, I add in an extra splash of broth to keep the texture moist and soft.

What kind of bread should I use?

I like to use a bakery loaf of crusty bread for this recipe. French bread, sourdough and ciabatta are all great options. It’s best to use day old bread, or bread cubes that have been toasted in the oven slightly, so that you don’t end up with mushy stuffing. For this reason, it’s also best to stay away from soft breads like challah and brioche.

What’s the difference between stuffing and dressing?

Stuffing means that the mixture is stuffed into the turkey. Dressing is prepared in a casserole dish and baked separately.

Making it in advance

You can make this mushroom pecan stuffing in advance! Simply follow the recipe as written up until the baking step. When you’re ready to serve, simply place it in the oven. Easy peasy!

Freezing instructions

You can freeze leftover stuffing in airtight containers for up to 3 months. To serve, let thaw overnight in the fridge, then heat in the oven or microwave.

Or, try freezing individual portions in these silicone ice cube molds. Once the cubes are frozen, I package them up into a large ziploc bag. You can quickly reheat the leftovers in the microwave.

You can also freeze the stuffing in the same silicone mold that I use to make these Instant Pot Sous Vide Egg Bites!

Can I stuff this into my turkey?

I’ve found that I have much better results baking this in a casserole dish as a dressing, rather that stuffed into a turkey. But I totally understand that it’s tradition! The reason I prefer to bake it separately is that the stuffing needs to reach 165-degrees to be safe to eat when stuffed in a turkey. This temperature will result in your turkey becoming overcooked.

However, if you would to make a mushroom stuffing for turkey, I have a trick!

Here’s my method:

How to Stuff a Turkey with Stuffing

If cooking in a turkey, omit the broth (the bird juices will make up for it) and put the stuffing in the bird just before roasting. Pack the stuffing loosely, leaving enough room to fit your whole extended hand into the bird’s cavity. Cook the stuffing in the bird to 160º to 165ºF, checking with an instant-read thermometer.

If the bird is done before the stuffing is, take the bird out of the oven, spoon the stuffing into a casserole dish, and continue to bake it while the turkey rests.

Did you try this pecan stuffing recipe with mushrooms?

If you loved this stuffing with pecans I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Preheat oven to 350-degrees.
In a large skillet over medium heat, melt 2 tablespoons butter. Add the mushrooms and saute until nicely browned, 6-8 minutes. Set aside in a large bowl.
Melt another 2 tablespoons of butter in the same skillet. Add the onion, celery, garlic, sage, thyme, nutmeg, and salt. Cook until the onion is soft, 5 to 7 minutes. Remove from the heat.
In a large bowl, toss the sautéed mushrooms and vegetables with the bread cubes and chopped pecans. Season with a pinch of salt & pepper. Melt the remaining butter. Pour it over the stuffing, along with the wine and broth, and toss to coat. The stuffing should just hold together when mounded on a spoon.
Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking and increase the temperature to 425 degrees. Top with chopped parsley.

To stuff a turkey:
If cooking in a turkey, omit the broth (the bird juices will make up for it) and put the stuffing in the bird just before roasting. Pack the stuffing loosely, leaving enough room to fit your whole extended hand into the bird’s cavity. Cook the stuffing in the bird to 160º to 165ºF, checking with an instant-read thermometer.

If the bird is done before the stuffing is, take the bird out of the oven, spoon the stuffing into a casserole dish, and continue to bake it while the turkey rests.

This post was originally published in 2014. It was updated in 2022 to add new photographs and information, the vegetarian mushroom stuffing recipe remains the same. Enjoy!