Rustic Mushroom Stuffing

November 14, 2020

Despite what we may have done in the past, this stuffing recipe isn’t designed to be placed inside of a turkey. Partially because Local Roots recommends spatchcocking your bird instead of serving it whole, and also because this method ensures more even cooking, this starchy side comes together in a rimmed baking dish which, may we add, is far easier to serve out of. This recipe is inspired by the “Simple is Best Stuffing” created by food stylist Victoria Granof, though this version incorporates umami-packed mushrooms and fragrant garlic into the mix, making for a complexly flavored, simply made, and utterly delicious Thanksgiving stuffing! 

Tip: Stuffing can be pre-cooked a day ahead of time. Bake stuffing until it reaches 160 degrees, and let cool before covering and storing overnight. The following day, bake uncovered until browned and crisp, about 50-60 minutes.


1 loaf Local Roots sourdough bread (day-old)

¼ cup olive oil

16 oz. Local Roots unsalted butter, divided (plus more for greasing)

1 lb. Local Roots mushrooms, torn into 1” pieces

1 ½ cups celery, sliced ¼” thick

1 Local Roots yellow onion, diced

1 clove Local Roots garlic, grated or minced

½ cup parsley, torn

2 Tbsp. sage, torn

1 Tbsp. rosemary, torn

1 Tbsp. thyme, torn

2 ½ cups chicken broth, divided

2 pasture raised Local Roots eggs, beaten

2 tsp. kosher salt

Freshly ground black pepper


1. Tear apart day-old bread into 1” to 2” chunks—the shaggier the better (this will help the stuffing develop a more complex and complementary texture). Spread torn bread onto a baking sheet and roast at 250 degrees for about an hour until completely dry. In the meantime, grease a large baking dish (13” x 9”) with unsalted butter, covering the sides and bottom evenly. 

2. Melt 3 Tbsp. unsalted butter with 3 Tbsp. olive oil in a large skillet over medium-high heat and add mushrooms. Cook undisturbed until lightly browned, about 5 minutes. Toss and continue to cook for another 5-8 minutes. Remove from heat and set aside. 

3. Melt 1 ½ sticks unsalted butter in the same skillet over medium heat and add celery, onion, and garlic. Cook, stirring until soft and translucent, about 10 minutes. Remove from heat and set aside.

4. Preheat oven to 350 degrees. Meanwhile, in a large mixing bowl, toss bread, vegetables, herbs, salt, and freshly ground black pepper until combined. Then add 1 ¼ cups chicken broth and incorporate. Whisk beaten eggs into 1 ¼ cups chicken broth and pour over mixture, folding gently until coated. Let cool before transferring to baking dish.

5. Once cooled, pour stuffing into baking dish, cover loosely with foil, and bake until internal temperature reaches 160 degrees, about 40 minutes. Once cooked, uncover and let crisp in the oven until set and evenly browned. 

Recipe and Photos by Local Roots Volunteer Jess Santoro (@jess_santoro)

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