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Martha's Mushroom Stuffing

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“From Martha Stewart. To dry the bread cubes, spread them on two rimmed baking sheets; leave them out (uncovered) overnight, or bake in a 300-degree oven for about 30 minutes.”
1hr 30mins

Ingredients Nutrition

  • 4 tablespoons butter, plus more for baking dish
  • 2 large onions, cut into 3/4-inch dice
  • 6 stalks celery, sliced crosswise 1/4 inch thick
  • coarse salt and pepper
  • 1 12 lbs assorted mushrooms, trimmed and quartered (for uniform pieces)
  • 2 loaves Italian bread, cut into 1-inch cubes (1 pound total)
  • 1 (14 1/2 ounce) can reduced-sodium vegetable broth
  • 1 cup coarsely chopped fresh parsley
  • 3 large eggs, lightly beaten


  1. Preheat oven to 400 degrees. Butter an 8-inch square (or other shallow 2-quart) baking dish for extra stuffing.
  2. Heat butter in a large skillet over medium heat; add onions, celery, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, tossing often, until beginning to brown, 12 to 15 minutes.
  3. Add mushrooms. Cover; cook until they release liquid, 5 to 7 minutes. Uncover; cook, tossing occasionally, until tender and liquid has evaporated, 10 to 12 minutes more. Transfer to a large bowl; let cool completely.
  4. Add bread, broth, parsley, and 3/4 cup water to bowl; toss well. Season with salt and pepper; mix in eggs.
  5. Place all stuffing in a buttered 9-by-13-inch (or other shallow 4-quart) baking dish.
  6. Put covered dish in oven. Bake 25 minutes. Remove foil; bake until golden, 20 to 25 minutes.

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