The perfect stuffing for Thanksgiving!

Wild Mushroom Stuffing

Tags: side dishes vegetarian

A variety of earthy mushrooms are accented with fresh herbs and leeks, then baked with deli-style bread until golden, to create an artisan-inspired side dish that’s perfect for any meal.


2 tbsp canola oil
16 oz mixed mushrooms, sliced (such as cremini, shiitake and oyster)
2 leeks, thinly sliced (white part only)
1 tbsp fresh rosemary, minced
1 tbsp thyme, chopped
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
1 package Deli Style Bread
2 cups baby arugula
1/4 cup chopped chives
1/2 cup vegetable broth


  • Heat oil in large nonstick skillet set over medium-high heat; cook mushrooms, leeks, rosemary, thyme, garlic, salt and pepper, stirring occasionally, for 10 to 12 minutes or until tender and browned. Let cool slightly.
  • Preheat oven to 375˚F. Toss together mushroom mixture, bread, arugula and chives. Drizzle broth over top, tossing to combine. Transfer to 13- x 9-inch greased casserole dish; brush top with oil.
  • Bake for 40 to 45 minutes or until golden brown on top and heated through. Let stand for 5 minutes before serving.

Tip: Add chopped roasted chestnuts and fresh sage for a traditional holiday side dish.

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