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Wild mushroom stuffing - Archery Summit Recipe
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Wild Mushroom Stuffing with Torn Rustic Bread, Celery, Leeks, and Fresh Herbs

Recipe Date: November 19, 2021
Yield: 9 Servings
Prep: PT30M 30 minutes | Cook: 1 hour 30 minutes
Total Time: PT160M 2 Hours
Difficulty: Medium
Measurements: Imperial (US)

Looking to add a memorable dish that your guests will rave about for years to come? You've found it here in this wild mushroom stuffing with rustic bread, celery, leeks, and fresh herbs. This flavorful wild mushroom stuffing uses fresh herbs that takes the dish to another level. Pair with our Dundee Hills Pinot Noir as the acidity will beautifully balance the dish.


• 1 artisanal country loaf torn into rough 1 inch pieces, 10-12 cups
• 5 tablespoons salted butter, divided
• 2 tablespoons olive oil
• 1 large, or 2 small leeks, ends discarded and thinly sliced
• 3 ribs celery, thinly sliced
• Kosher salt
• 1 pound mixed wild mushrooms – oysters, shitake, chanterelles – coarsely chopped
• ½ cup fresh sage leaves, chopped
• 8 sprigs fresh thyme
• Sea salt
• 3 eggs
• ½ cup grated parmesan
• 2 cups chicken stock
• 2/3 cup chopped fresh parsley leaves (you can also use some celery leaves if you have any leftover)
• Freshly ground black pepper


Preheat oven to 350. Place torn bread on a baking sheet and bake for 15 minutes until bread has dried out. Set aside.

Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Sauté leeks and celery and a generous pinch of salt for 6 minutes. Add mushrooms, thyme sprigs, and sage leaves to the pan, salt generously, turn up heat to medium-high and cook for 15-20 minutes until mushrooms are tender and liquid has evaporated. Once mushrooms are cooked through season again to taste.
Use a tablespoon of butter to generously butter a 9×11 baking dish and butter a piece of tinfoil that will fit over the top of the dish.

Transfer toasted bread and cooked vegetables to a large mixing bowl– toss to combine.

In a small mixing bowl, whisk together eggs and parmesan. Pour mixture over the stuffing. Add parsley leaves and chicken stock. Use a large wood spoon to stir everything together.

Generously season with salt and black pepper to taste. Cut up 2 tablespoons of butter into chunks and scatter them over the top of the stuffing.
Cover baking dish with the buttered piece of tinfoil. Bake covered for 25 minutes until warmed through. Remove foil and turn oven up to 425. Bake another 20 minutes until stuffing is a deep golden brown.

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