Wild Mushroom Whole Wheat Stuffing with Tarragon

Name: Wild Mushroom Whole Wheat Stuffing with Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 loaves whole wheat bread (3 pounds), cut into 1-inch cubes; 1 1/2 sticks (6 ounces) unsalted butter; 4 ounces thickly cut bacon or speck, cut into 1/4-inch dice; 6 celery ribs, cut into 1/4-inch dice (2 cups); 1 large white onion, cut into 1/4-inch dice; 6 garlic cloves, minced; 2 pounds mixed wild mushrooms, such as chanterelle, oyster and hen-of-the-woods, thickly sliced; 1/4 cup finely chopped flat-leaf parsley; 1/4 cup finely chopped tarragon; 1/4 cup snipped chives; 4 cups Turkey Stock; Salt and freshly ground pepper

Servings: persons

1 1/2 loaves whole wheat bread (3 pounds), cut into 1-inch cubes
1 1/2 sticks (6 ounces) unsalted butter
4 ounces thickly cut bacon or speck, cut into 1/4-inch dice
6 celery ribs, cut into 1/4-inch dice (2 cups)
1 large white onion, cut into 1/4-inch dice
6 garlic cloves, minced
2 pounds mixed wild mushrooms, such as chanterelle, oyster and hen-of-the-woods, thickly sliced
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped tarragon
1/4 cup snipped chives
4 cups Turkey Stock
Salt and freshly ground pepper

1
Preheat the oven to 350.
2
Spread the bread cubes on 2 large rimmed baking sheets and bake for about 15 minutes, until slightly firm and golden brown.
3
Transfer to a large bowl.
4
Meanwhile, in a large, deep skillet, melt 2 tablespoons of the butter.
5
Add the bacon and cook over moderately high heat until browned, about 6 minutes.
6
Drain well.
7
Add the celery, onion and garlic to the pan and cook over moderate heat, stirring, until softened, about 10 minutes.
8
Add the mixture and the bacon to the large bowl.
9
Melt 4 tablespoons of the butter in the skillet.
10
Add the mushrooms and cook over high heat, stirring occasionally, until golden, about 10 minutes.
11
Add the remaining 6 tablespoons of butter and melt, then scrape the mushrooms into the bowl.
12
Stir in the herbs and Turkey Stock, season with salt and pepper and mix well.
13
Let the stuffing cool to room temperature.
14
Stuff the turkey.
15
Spread the rest of the stuffing in a large baking dish, cover with foil and bake for about 30 minutes, until heated through.
16
Remove the foil and bake the stuffing until the top is crusty and golden, about 15 minutes longer.

1224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 loaves whole wheat bread (3 pounds), cut into 1-inch cubes, 1 1/2 sticks (6 ounces) unsalted butter, 4 ounces thickly cut bacon or speck, cut into 1/4-inch dice, 6 celery ribs, cut into 1/4-inch dice (2 cups), and more.

Yes, Wild Mushroom Whole Wheat Stuffing with Tarragon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!