Mushroom-Baguette Stuffing

We all love stuffing but are afraid of creating a dish that is mundane or overbearing. Stuffing should be based on two things: the stock or gravy and the bread. Follow my steps and you will confidently pan fry a balanced, homemade stuffing.
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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 8 servings
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1 tablespoon olive oil

1 yellow onion, chopped

kosher salt

Freshly ground black pepper

2 pounds button mushrooms, quartered

1 baguette, thinly sliced

4 tablespoons unsalted butter

2 sage leaves, finely chopped

1/4 cup flat-leaf parsley leaves, finely chopped

1/4 cup dry sherry, preferably Tío Pepe

1 cup giblet gravy (or store-bought), see "Roast Turkey 101" recipe for giblet gravy instructions

2 cloves garlic, finely chopped


  1. Add the contents of the saucepan with the cooked giblets to the turkey roasting pan. Stir to scrape any bits from the bottom. You can continue to cook this down if you like. Half of the liquid will be used for the stuffing and the other half will be used to make the gravy. Strain the liquid from the roasting pan into a new saucepan.
  2. Preheat the oven to 400 degrees F. Heat the oil in a large, heavy-bottomed skillet over medium heat. Add the onion and season with salt and pepper and cook until translucent, 5–7 minutes. Add the mushrooms (in batches), the baguette, and 1 tablespoon unsalted butter and stir to cook evenly. Add the sage, parsley, sherry, and gravy. Season with salt and pepper. Spread the stuffing in an even layer and transfer the skillet to the oven.
  3. Bake the stuffing until golden brown, 25–30 minutes.

Cook’s Note

Detailed instructions for a homemade giblet gravy used in this recipe can be found in the Roast Turkey 101 recipe video.

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