Dutch Oven Mushroom Stuffing

This make-ahead stuffing uses only one Dutch oven (or one braising dish), so the clean up and assembly is minimal, and you get what I consider the most flavorful and delicious mushroom stuffing on the planet.

There are a few reasons this Dutch Oven Mushroom Stuffing is one of the best stuffing recipes out there:

Reason #1 – We caramelize the mushrooms and fennel in the oven first, before they ever mix in with the rest of the aromatics. This makes it so the mushrooms don’t have a rubbery or stringy texture, and it allows the stuffing to maximize on the caramelization that happens in the oven (a secret flavor bomb).

Reason #2 – The stuffing rests overnight in the oven to give you MAXIMUM texture. This overnight rest makes it so the bread in the center has that perfectly soft, infused, savory-bread-pudding texture. And the bread on the outside is slightly crisp, filled with umami flavor, and texturally contrasted enough to make you want to eat more…and more…and more.

Reason #3 – There is a sneaky small amount of parmesan cheese on top. Enough that you won’t even notice as it melts into the stuffing, but it gives this dish the extra Umph it needs to make it the best stuffing you’ve ever had.

And of course, the rich flavors and spices, the perfect amount of butter, and a savory broth all help a bit, too 🙂

Look at her, being all crispy on the top and soft and flavorful in the center. There’s a reason why this is now my favorite Thanksgiving recipe! (Apologies to my other Holidays recipes, I still love you!).

It starts with some dry bread

I suggest a really tangy sourdough here, but any bread you love will do. I do like to suggest the bread have a bit of earthiness to it, like a nice whole wheat or country bread, if you aren’t going the sourdough rout.

The aromatics are really what pulls this Thanksgiving stuffing together

While I say the mushroom is the star, we do use a heavy base of aromatics that I think are really special. Shallots and celery cook down in a hefty amount of fat (it is the holidays, after all), which leeches the sweetness of the celery and really plays on the shallots’ umami undertones.

After that, a ton of scallions, garlic, parsley and spices go in. It may seem like overkill, but that huge base of flavor is what makes this Dutch Oven Stuffing so amazing.

Next in, the roasted vegetables

Mushrooms get a bad rep for being a little wet, sad and stringy. But trust me, this stuffy has none of those slimy mushrooms that you might be used to running into in soups or stews.

I like to roast my mushrooms and fennel first. This simultaneously brings out the punch of the mushrooms and the sweetness of the fennel. Plus, you get all these nice charred edges that only serve to enhance the stuffing’s flavor. It’s supremely good and you already have the oven on anyway, so why not?

Mixing in the bread should be gentle

Since the bread is already dried out, it’s really ready to soak up all the fat, moisture and flavor we’ve spent all this time building.

But the real thing is you want to protect the texture of this Dutch Oven Stuffing. If the bread pieces fall apart from over-mixing, the whole thing will come out like bread mush. Gently mix in the bread so that you get all the texture of a savory bread pudding – which is exactly what I want stuffing to be.

Once the bread is mixed in, we’re nearly ready to bake

There’s just one small addition that I like to make, which is shaved pieces of parmesan cheese all over the top. It might not seem like a lot, and you may be tempted to skip it, but it really turns your stuffing into a “oh this is nice” stuffing to a “CAN WE PLEASE GET THE RECIPE?” kind of side dish.

A note on baking and storage

I’ve designed this stuffing to be the perfect “make it the day ahead” stuffing. Meaning: you should prep it the day before Thanksgiving if you can.

While you can bake it right away, this stuffing really benefits from hanging out in your fridge overnight. The flavors marry together on the inside, giving you the perfect chewy, soft texture. When you bake it the next day, the top and sides crisp up, giving you a texture contrast that is one of my favorite things in the world.

After that, it’s just your job to serve it warm. Which can be a challenge when you’re fighting for oven space – so serving it semi-warm is just as delicious, too 😉

Dutch Oven Mushroom Stuffing

5 from 2 votes

Words cannot describe how much I love this stuffing (and crave it around Thanksgiving!). Everything starts and ends in either one Dutch oven, or one pot that you love to cook and bake in. The result is a rich, cozy, comforting stuffing that's filled with green onions and deep mushroom flavor. It's the kind of stuffing that will keep you coming back for more (and more, and more!)

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Prep Time:30 minutes mins

Cook Time:1 hour hr

Overnight Rest:12 hours hrs

Course: Appetizer, Holidays, Side Dish

Cuisine: American

Keyword: dressing, Holidays, mushrooms, oyster mushrooms, stuffing, Thanksgiving, Thanksgiving recipes, Wild Mushrooms

Servings: 10 servings

Equipment

• 1 chef's knife
• 2 half sheet pans
• 1 7-quart Dutch oven or 3.5 quart shallow braising dish with a fitted lid

Ingredients

• 14-15 ounces or 8-9 cups of cubed sourdough
• 12 ounces oyster mushrooms or any wild mushrooms you prefer
• 1 large fennel bulb about 12 ounces
• 3 tablespoons extra-virgin olive oil divided
• Diamond Crystal kosher salt
• 2 medium shallots 3.5 ounces
• 2 ribs of celery 2.5 ounces
• 2 bunches of scallions thinly sliced, 6 ounces
• 3 large garlic cloves grated
• 1 cup fresh parsley chopped, 2.5 ounces
• 8 tablespoons salted butter
• 2 teaspoons dried oregano
• 2 teaspoons rubbed sage
• 2 tablespoons fresh thyme leaves
• Freshly ground black pepper
• 3 large eggs
• 1 1/2 teaspoons Better than Bouillon vegetable base mixed with 1 1/4 cups water
• 1 ounce parmesan cheese

Instructions

• Stagger two racks in the oven and preheat to 350°F convection, or 375°F standard.
• Cube the sourdough into 1-inch cubes. Add them to one sheet pan.
• Tear or chop the mushrooms into bite-sized pieces, then thinly slice the fennel. Add both to a sheet pan and drizzle with one tablespoon of olive oil. Season with a pinch of salt and mix to coat.
• Roast the bread on the top rack of the oven for 10 minutes, until it feels dried out. Let the vegetables roast on the bottom rack for 20-30 minutes or until the oyster mushrooms are golden and crisp and the fennel is browning at the edges.
• While those are roasting, it’s time for a little mise en place. Thinly slice the shallots, celery, and scallions. Grate the garlic cloves and finely chop the parsley and set them aside.
• Place a 7-quart Dutch or 3.5-quart braiser over medium heat. Add the butter and remaining 2 tablespoons of olive oil and let the butter fully melt before adding the shallots and celery. Cook until softened, 9-10 minutes, then add the scallions, garlic, parsley, dried oregano, sage and thyme leaves. Taste and season with freshly ground black pepper as preferred.
• Cook for an additional 3 minutes. By this time the fennel and mushrooms should be done roasting, so gently mix them in. Turn off the heat. In a small bowl, whisk 3 eggs together with 1 cup of the Better than Bouillon water blend. Add the bread and the egg mixture to the pot and gently stir everything together. You’ll see the bread almost collapse into the vegetable base.
• Once everything is well-mixed, make sure the top is patted flat. Shave the parmesan over the top.
• Cover and either let this rest in the fridge overnight for the best texture, or you can bake right away.
• When you are ready, bake the stuffing at 350°F convection or 375°F standard for 30 minutes, then uncover and bake another 30 minutes, until the top is crisp and golden and the cheese is melted.
• Serve warm!