Turkey Stuffing and More

My taste runs toward stuffing that is not overly moist, for which reason I prefer baking in a separate pan, not in the bird. I am not fond of using dried stuffing bread. Recipes for dried bread call for more stock, which means they get more turkey flavor, but I think texture is sacrificed. That’s why I recommend using a mix of white and whole grain breads. The mushrooms in the recipe will more than make up for any flavor deficit from using less stock.  -- Bob Engel, Chef Liaison


Gourmet Mushrooms Herb Stuffing with Trumpet Royale™

Our Chef’s Sampler is perfect for stuffing. The right size and four different varieties. Other great choices for stuffing are Maitake Frondosa™, Forest Nameko™ and Velvet Pioppini™.


3/4 loaf day-old bread, cubed, about six cups - mixed whole wheat and white

1/2 stick butter or 3 Tablespoon vegetable oil

4-8 oz. Mixed MYCOPIA mushrooms.

1 medium yellow onion, chopped

1 cup celery, diced

3 oz. Madeira or sherry (optional)

1 teaspoon each dry thyme and dry rubbed sage (or 2 tsp. Bell’s Seasoning)

1/2 cup turkey, chicken or vegetable stock (unseasoned or low-sodium)

salt and black pepper to taste


Sauté onion, celery and mushrooms in butter for about ten minutes on medium heat, add Madeira or sherry and simmer until almost dry. Add Bell’s or dried thyme and sage to the sautéed vegetables, then toss with cubed bread, and fresh parsley. Season to taste with salt and pepper. Sprinkle with stock to moisten. If desired, add one beaten egg to stock before adding to bread mixture. Bake inside the bird or as a side dish. If baked separately, generously butter a pan or casserole. Cover with greased aluminum foil. Bake 45 minutes at 350 covered, then 15 minutes more uncovered. Serves 6-8.

Bread Note: In the best case scenario the white bread is a day-old sourdough, and the whole-grain is fresh, coarse and firm. If day-old white bread is not available, cube fresh white bread and bake in moderate oven until lightly toasted, but not dry.

Bell’s Seasoning Note: Bell’s is the best commercial poultry seasoning and a “family memory” flavor that will always be the perfect blend for me. The ingredients are rosemary, oregano, sage, ginger, marjoram, thyme, and pepper. If you don’t have Bell’s handy, you can play with various combinations of these.


Maitake Mushroom Bread Pudding

It’s not stuffing, but this hearty dish will be a welcome accompaniment to any holiday party.  Bring it to a potluck and get ready for the raves.


4 cups, cubed, day old bread. Egg bread like challah works best. If using fresh bread, lay out on sheet pan and toast in 300 degree oven for about 15 minutes. Let cool before using.

1 ½ Tablespoons extra-virgin olive oil

1/2 pound chopped MYCOPIA Maitake Frondosa™ (2 pkgs.) or a mix of MYCOPIA varieites

1 ½ Tablespoons chopped shallot

½ dried thyme

1 teaspoons chopped fresh sage

1/4  cup slivered green onion

3/4 cups each grated mature gouda and romano cheeses

a dash of Worcestershire sauce

a pinch of nutmeg

generous 1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

5 large eggs

1 ½ cups half and half


Cube and dry the bread first. Sauté the mushrooms and shallot in the olive oil until mushrooms are just slightly browned, then stir in the herbs and green onion. Toss together with the cubed bread and cheeses.

Mix the custard, then pour over the bread mixture. IMPORTANT: Let bread stand, folding every five minutes, until all of the custard is absorbed. Do not bake until the bread has taken up all (or almost all) of the liquid. This usually takes 15-20 minutes.

Bake in buttered casserole or pan (8 x8) in a 350 degree oven for about 40 minutes.

Serves 6-10. Recipe may be easily doubled for a 9 x 13 pan.