Hearty Mushroom Stuffing

Thanksgiving can be a really difficult time for people who don’t eat meat. Most thanksgiving dishes appear to be vegetarian but in fact are not. Stuffing is a great example of that. Most stuffing recipes call for sausage or bacon, and almost every stuffing recipe calls for chicken broth. This Hearty Mushroom Stuffing replaces sausage with mushrooms and calls for vegetable broth instead of chicken. Stuffing is arguably the most delicious dish on the Thanksgiving table so I wanted to create a recipe that allows diners of every diet to enjoy! A vegan alternative to this recipe is coming soon as well! This stuffing is savory, filling, and even meaty! This is the perfect dish to bring to thanksgiving whether you’re dining with vegetarians or meat eaters!

There are a few key components to making a great stuffing. The first is the bread. You want to use a really delicious bread because this makes up a good portion of the dish. I like using French bread or ciabatta! The bread also needs to be fairly dried out so it absorbs the liquid. without getting mushy. Lastly, you need a very large bowl to mix all the stuffing ingredients well. Once you have all of these covered, you’re ready to make stuffing.

Hearty Mushroom Stuffing

Yield: 8-10 servings


  • 1lb French bread, cut into small cubes
  • 1lb Crimini mushrooms
  • ½ stick unsalted butter (4 tablespoons)
  • 1 medium yellow onion, diced (about 1 ½ cups)
  • 6-8 celery stalks, diced (about 1 ½ cups)
  • ½ cup white wine
  • 1 tablespoon fresh sage, thinly sliced
  • 1 tablespoon fresh rosemary, finely minced
  • 1 tablespoon fresh thyme, roughly chopped
  • 2-2 ½c vegetable broth, divided
  • 2 eggs
  • 1/3 cup fresh parsley, roughly chopped


  1. Preheat your oven to 350 degrees and grease a 9X13 baking dish.
  2. Begin by drying out the bread. This can either be done by leaving the bread cubes uncovered overnight or they can be toasted in a 350-degree oven for a few minutes until they have dried out. Once the bread cubes have been dried out, set them aside in a large bowl.
  3. Clean the mushrooms by wiping the caps down with a wet paper towel or dish rag until all the dirt is removed. Remove the stems and roughly chop the mushrooms.
  4. Heat a large skillet over medium heat and cook the mushrooms, dry (no fat in the pan) until they have released all of their moisture, about 10-15 minutes. Make sure to stir every few minutes so nothing sticks to the pan.
  5. Remove the mushrooms once they have completely released all of their moisture and set aside in the bowl with the bread cubes.
  6. Return the pan to medium heat and melt the butter. Once the butter has melted, add the onions and celery. Season with salt and pepper, to taste. Cook the veggies on medium heat, stirring occasionally, until they become soft and slightly browned. 
  7. Once the veggies have become soft, raise the heat to high and add the wine. It will sizzle and start to bubble. Use your spatula or wooden spoon to scrape the bottom of the pan, removing and browned bits that have formed. 
  8. Let the wine reduce slightly for 2 minutes then add the herbs. Stir to combine then set aside in the pan to cool slightly.
  9. In a medium sized bowl or measuring cup, scramble the eggs and add 1 ½ cups of broth. Season with a pinch of salt and pepper. 
  10. Add the veggies to the bowl with bread and mushroom and stir to combine. 
  11. Slowly add the egg broth mixture to the bowl of bread and veggies, stirring gently to make sure everything is incorporating evenly. Keep adding the egg broth mixture until the bread has completely absorbed it. The amount of liquid you will need will depend on how dry your bread is and how much liquid it is absorbing. You want the bread to be completely moist to the touch without too much excess liquid in the bowl. Once all the egg mixture has been added, you can continue adding broth until the bread has reached the proper consistency. It will be anywhere from ½ cup to 1 cup of extra broth. I only used an extra ½ cup of broth once the egg mixture was added.
  12. Pour the whole bread and veggie mixture into your prepared baking dish, cover it with foil and bake it in the oven for 30-35 minutes.
  13. After the first 30-35 minutes, raise the heat to 425 degrees and remove the foil. Bake the stuffing for another 20-25 minutes until the top is crispy and browned. 
  14. Garnish with fresh parsley and enjoy! 

Chocolate & Walnut Pumpkin Bread

As I mentioned in a previous post (Pumpkin Pancakes), pumpkin bread is something I like to make every fall. I like to try different recipes every year to keep things interesting in my kitchen. This year, as I do every year, I scoured Pinterest to find this year’s recipe. I knew I wanted to add chocolate chips because the combination of pumpkin & chocolate is truly magical. I came across Sally’s Baking Addiction & knew this was the one.

After making pumpkin pancakes last weekend, I realized that not only do pumpkin & chocolate go incredibly well together, but adding walnuts created the most delicious, deeply autumnal flavor that I was really excited about. So naturally, I threw some walnuts into the pumpkin bread.


It’s a fairly simple recipe that uses ingredients you probably have in your pantry or fridge already! It’s a great recipe to have on hand during the holidays because it’s simple to throw together, easy to make multiple loaves & travels well to bring to all your holiday parties!

I recently started baking using my kitchen scale to measure ingredients. Most recipes these days will have two measurements to go off of. You’ll see ingredients measured in teaspoons, tablespoons, or cups. Then you’ll also see ingredients measured in grams or milliliters. I made this recipe using my scale to weigh the ingredients. Weighing your ingredients gives you a much more accurate measurement & ensures your baked goods come out perfectly every time. Start by measuring out your dry ingredients in a large bowl.

Next, you’ll measure out your wet ingredients in a separate bowl. Then add the wet ingredients into the dry ingredients & stir to combine using a rubber spatula or wooden spoon. Stir until just combined making sure not to over mix the bread.

The recipe doesn’t include this step, but whenever I’m adding chocolate chips or nuts of any kind to a batter, I like to mix the chocolate or nuts with a tablespoon or so of flour. Mix together to coat the chocolate & nuts in the flour before tossing them into the batter. This step ensures that the chocolate & nuts don’t sink to the bottom of whatever you’re baking. The flour helps to keep the chocolate & nuts suspended in the batter making sure they’re evenly distributed throughout the bread. I recommend doing this anytime you have chocolate chips or nuts in any baking recipe!


Pour the batter into a greased 9X5 loaf pan & bake in a 350 degree oven for about 60-70 minutes, until a toothpick inserted into the center comes out clean. Halfway through the baking, cover the bread with foil so it doesn’t get too brown. Once the bread is finished baking, set it on a wire rack (in the loaf pan) to cool completely before removing it from the pan.

I made two versions of this recipe. One with chocolate chips & walnuts (pictured above) to take to a work meeting. And a plain version (pictured below) to keep at home.




  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
  • 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
  • 1/4 cup (60ml) orange juice
  • 2/3 cup (120g) semi-sweet chocolate chips

*The recipe didn’t call for nuts but I added about 1/3 cup of chopped walnuts!

For the full recipe, check out Sally’s Baking Addiction