Thanksgiving means all of the wonderful foods making their appearance at the family holiday table and the stuffing is definitely one of my favorites. If you are a pecan and mushroom fan, you will love this Pecan and Mushroom Stuffing recipe!
I think that one of my favorite things about Thanksgiving recipes and food is the variety. I love everything on my plate to touch and mingle, the more mixed up, the better!
This wonderful Thanksgiving stuffing recipe brings so many different flavors together and the end result is a familiar stuffing taste, with the added kick from the pecans and mushrooms.
It’s kind of like a fancy version of Grandma’s stuffing recipe, and definitely a few notches up from Stove Top stuffing.
Ingredients for making Pecan & Mushroom Stuffing
½ cup butter
1 ½ cups fresh chopped mushrooms
1 cup chopped onion
1 cup chopped celery
1 ½ tablespoons fresh torn sage OR 1 ½ teaspoons dried sage
1 ½ tablespoons fresh thyme OR 1 ½ teaspoons dried thyme
½ teaspoon ground nutmeg
4 teaspoons poultry seasoning
1 cup chopped pecans
1 teaspoon salt
8 cups stale bread cubes
¼ cup sherry OR brandy
1 cup chicken or vegetable stock if baking in a casserole dish
Freshly ground black pepper
Parsley for garnish if desired
Instructions for making Pecan & Mushroom Stuffing
In a large skillet over medium heat, melt the butter.
Add the mushrooms, onion, celery, sage, thyme, nutmeg, poultry seasoning and salt. Cook until the onion is soft, about 5 to 7 minutes.
Place the bread cubes in a large bowl, add the sautéed vegetables and chopped pecans and toss.
Season with pepper.
Pour the sherry/brandy over the stuffing and stir gently. This can be used to stuff a 12-15 pound turkey.
OR
Stuffing can be baked in a casserole dish.
Place stuffing into a 1 ½ quart oven safe casserole dish.
Pour the chicken/vegetable stock over the stuffing.
Bake, covered, in a 350F oven for about 45 minutes.
Uncover and bake an additional 10 minutes for a crunchy top.
Garnish with chopped parsley and additional chopped pecans.
So yummy and a beautiful addition to your holiday table! If you are looking for more Thanksgiving ideas, make sure to check out my Maple Vanilla Cranberry Sauce recipe, it’s another family favorite!
Pecan & Mushroom Stuffing
So yummy and unique this Pecan & Mushroom Stuffing recipe will be a wonderful Thanksgiving dish to add to your holiday meal!
Ingredients
- ½ cup butter
- 1 ½ cups fresh chopped mushrooms
- 1 cup chopped onion
- 1 cup chopped celery
- 1 ½ tablespoons fresh torn sage OR 1 ½ teaspoons dried sage
- 1 ½ tablespoons fresh thyme OR 1 ½ teaspoons dried thyme
- ½ teaspoon ground nutmeg
- 4 teaspoons poultry seasoning
- 1 cup chopped pecans
- 1 teaspoon salt
- 8 cups stale bread cubes
- ¼ cup sherry OR brandy
- 1 cup chicken or vegetable stock if baking in a casserole dish
- Freshly ground black pepper
- Parsley for garnish if desired
Instructions
In a large skillet over medium heat, melt the butter.
Add the mushrooms, onion, celery, sage, thyme, nutmeg, poultry seasoning and salt. Cook until the onion is soft, about 5 to 7 minutes.
Place the bread cubes in a large bowl, add the sautéed vegetables and chopped pecans and toss.
Season with pepper.
Pour the sherry/brandy over the stuffing and stir gently. This can be used to stuff a 12-15 pound turkey.
OR
Stuffing can be baked in a casserole dish.
Place stuffing into a 1 ½ quart oven safe casserole dish.
Pour the chicken/vegetable stock over the stuffing.
Bake, covered, in a 350F oven for about 45 minutes.
Uncover and bake an additional 10 minutes for a crunchy top.
Garnish with chopped parsley and additional chopped pecans.
The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. Passionate about family and the challenge of raising good humans (through the teen years, no less!) Keri Lyn has also served as a brand ambassador to many brands including her time as a Hilton Mom Voyage travel writer and currently an O Mag Insider for O, The Oprah Magazine and the 2019 recipient the O-verall Contribution O-ward.
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