Parmesan Bacon Sourdough Mushroom Stuffing

One of the most popular Thanksgiving recipes on Ambitious Kitchen… STUFFING!

Since I already have my favorite cornbread stuffing (it’s gluten free) on the site, a few of years back I decided to make a version with sourdough bread (2020 was the year of sourdough). After experimenting with a few different flavor combos I landed on the most incredible parmesan bacon mushroom stuffing that truly blows any other stuffing recipe out of the water. Trust me!

The sourdough bread soaks up the flavor of parmesan, bacon and caramelized mushrooms perfectly, but of course, if you don’t have sourdough, cornbread would be an excellent replacement. Get all of my tips and tricks for making this best-every mushroom stuffing within the post, and let me know if you try it this holiday season!

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What is stuffing?

Let’s take it back to basics. What even is stuffing? It’s basically small cubes of bread mixed with a variety of herbs and other items like celery, mushrooms, dried fruit, meats like sausage, nuts and more. People often make it inside the cavity of turkeys (hence the name: stuffing), but you can easily make it in a pan — which is what I prefer.

Ingredients in the best mushroom stuffing

This incredible homemade mushroom stuffing is filled with savory flavor, fresh herbs and wonderful textures in every bite. Here’s what you’ll need to make it:

• Sourdough bread: I’m not a big fan of mushy stuffings so using sourdough bread is key in this recipe. The sourdough gives the stuffing the perfect texture and gets a little toasty on the top. You can also use cornbread if you prefer.
• Bacon: for a little extra savory goodness we’re adding bacon to this stuffing! This is optional, so feel free to omit to keep the stuffing vegetarian.
• Butter: gotta have a healthy dose of good old butter to make the bread super toasty and delicious. Feel free to sub olive oil if you’d like.
• Garlic: fresh garlic adds a delicious flavor throughout the stuffing.
• Herbs: this homemade mushroom stuffing has hints of herby flavor from fresh thyme leaves & sage.
• Veggies: you’ll add baby bella mushrooms, white onion and celery for a variety of textures. Feel free to use wild mushrooms, shiitake mushrooms, oyster or chanterelle, too! Tons of possibilities.
• Salt & pepper: for the perfect amount of seasoning.
• Eggs: you’ll need two eggs to add moisture to the bread.
• Broth: feel free to use vegetable broth or chicken broth for additional moisture. You can use a bit more (as noted in the recipe) if you like a very moist stuffing.
• Grated parmesan: this savory mushroom stuffing has parmesan cheese baked right inside and on top for wonderful cheesy goodness.
• Pecans: add a little crunch with some chopped pecans! They add the perfect texture. You could also use chopped walnuts, or feel free to omit to keep the stuffing nut free.

What type of bread to use for stuffing

I recommend using a hearty bread like sourdough so that the stuffing holds its shape well and gets nice and toasty on top. I would avoid super soft breads and loaves as they can get too soggy. You’ll also want to make sure you toast your bread in the oven before using it in this recipe!

How to dry sourdough bread for stuffing

To dry out the sourdough bread before assembling & baking your mushroom stuffing you’ll simply cut the sourdough into bread cubes and bake it in the oven for about 1o minutes. Easy!

How to make mushroom stuffing from scratch

Good news: this is truly an easy mushroom stuffing recipe that you can make for Thanksgiving and impress guests. Here’s how to do it:

1. Toast your bread. Cut the sourdough into 1/2 inch cubes and place them on a baking sheet. Spray the tops of the cubes with nonstick cooking spray or drizzle with olive oil. Bake for 10 minutes at 375 degrees F to dry out and toast the bread.
2. Cook your bacon. While the cubes are baking, cook your bacon in a large skillet over medium heat. Once it’s done, blot it with a paper towel to absorb excess grease, then chop it into bite-sized pieces.
3. Cook your mushrooms. Next, cook your mushrooms in the same skillet with butter, garlic, thyme and sage. Saute until mushrooms start to become just slightly golden brown, then add in onion, celery and salt and pepper and cook until the onion softens.
4. Mix the stuffing. Transfer the mixture to a large bowl and add in the toasted sourdough cubes, beaten egg, broth, bacon, parmesan cheese and pecans. Gently toss to combine and get the bread moist.
5. Optional: cook in the turkey. Simply stuff the cavity of the turkey.
6. Bake separately. Add the stuffing into a greased baking dish and dot the top with butter pieces or drizzle with olive oil. Sprinkle with parmesan, cover, and bake. Remove the foil and continue to bake for an additional 20-30 minutes or until bread is golden brown on top.

Make your mushroom stuffing ahead of time

This savory mushroom stuffing can be made a day or two ahead of time, so keep that in mind when prepping for the big Thanksgiving day. Simply make the stuffing as directed but instead of baking it, cover it with foil and place it in the fridge until ready. Once ready to bake, follow the recipe as instructed! It will come out delicious either way.

How to store homemade stuffing

If you have any leftover mushroom stuffing, simply store it in airtight containers in the refrigerator for up to 3-4 days. Simply reheat in the microwave and enjoy!

Can you freeze stuffing?

Yes! To freeze this mushroom stuffing for later, simply let the stuffing cool completely, transfer portions of it to freezer-friendly containers and place it in the freezer for up to 2 months. Reheat the stuffing in the oven until it’s warmed through.

What to pair with sourdough mushroom stuffing

Check out all of my Thanksgiving recipes here, plus a few suggestions on what to pair with this mushroom stuffing:

And remember, learn exactly how to host Thanksgiving here!

I hope you love this amazing parmesan bacon mushroom sourdough stuffing! If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!

This post was originally published on November 11th, 2020, republished on November 17th, 2022, and republished on November 13th, 2023.

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats