Turkey Stuffing

Yield: 12 servings
Calories: 176
Rating:  This recipe has not been rated
breadcrumb celery sage stuffing

Make your stuffing juicier and tastier this Thanksgiving by adding mushroom liquid and apples. And by making it outside of the turkey first, you’re ensuring that the stuffing will be cooked properly and the turkey doesn’t dry out. So make this year’s stuffing the best one yet with this recipe.


  • 2 oz dried shiitake mushrooms
  • 3 tbsp grape seed oil
  • 2 cups chopped onions
  • 2 cups chopped celery
  • 2 apples, diced
  • 1 cup roughly chopped pecans
  • 1 1/2 cups chicken broth
  • 1 cup bread crumbs
  • fresh or dried rosemary, thyme, parsley, and sage
  • salt and pepper


1. Soak the shiitake mushrooms in hot water, chop roughly, and reserve the soaking liquid.


2. Heat the oil in a large skillet and cook the onions and celery on medium heat until softened, about 5 to 7 minutes. 


3. Stir in the mushrooms, apples, and pecans, cook 4 or 5 more minutes, stir in the broth and mushroom liquid and bring to a simmer. Toss with the bread cubes and herbs, salt, and pepper.


4. Stuff the bird or bake in a 375-degree oven for about 45 minutes.


5. Cover with foil if top gets too brown.


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This recipe was recently featured in 3 Things You Need to Know About That Frozen Turkey for Thanksgiving.

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