---
title: "Wild Mushroom Focaccia Stuffing for Thanksgiving That Everyone Will Ask About"
description: "This wild mushroom focaccia stuffing thanksgiving recipe is rich, earthy, and incredibly easy to make ahead. The perfect holiday side dish."
url: https://dailyrecipesworld.com/healthy-recipes/wild-mushroom-focaccia-stuffing-thanksgiving/
type: recipe
category: "Healthy Recipes"
published: 2026-08-25
updated: 2026-08-25
author: Amelia
image: https://dailyrecipesworld.com/uploads/2026/08/wild-mushroom-focaccia-stuffing-for-thanksgiving-that-everyone-will-ask-about-1318.webp
---

# Wild Mushroom Focaccia Stuffing for Thanksgiving That Everyone Will Ask About

This wild mushroom focaccia stuffing is the Thanksgiving side dish that will have everyone at the table asking for seconds and for the recipe. Rich, earthy, and satisfying, it is the kind of dish that quietly steals the show.

- **Prep time:** 20 mins
- **Cook time:** 45 mins
- **Serves:** 8 servings

## Ingredients

- 1 large loaf day-old focaccia (about 600g or 1.3 lbs), cut into 1-inch cubes
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 300g (about 10 oz) mixed wild mushrooms such as cremini, shiitake, and oyster, roughly chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh sage, finely chopped
- 2 to 2.5 cups good quality chicken or vegetable stock
- 2 large eggs, lightly beaten
- Salt and black pepper to taste
- Fresh flat-leaf parsley, chopped, for garnish

## Method

1. **Dry the Focaccia.** Spread the focaccia cubes in a single layer on a large baking sheet. Leave them out overnight, or bake in a 300 degree F (150 C) oven for 20 minutes until dry and slightly crisp. Set aside to cool. This step is important for getting the right texture.
2. **Preheat and Prepare.** Preheat your oven to 375 degrees F (190 C). Grease a 9 by 13 inch baking dish with a little butter or olive oil and set aside.
3. **Cook the Aromatics.** In a large skillet over medium heat, melt the butter with the olive oil. Add the diced onion and celery and cook for about 8 minutes, stirring occasionally, until they have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
4. **Brown the Mushrooms.** Push the onion mixture to the side of the pan and add the mushrooms in a single layer. If your pan is crowded, cook them in two batches. Let them sit without stirring for 2 to 3 minutes to get some color, then stir and cook for another 3 to 4 minutes until golden and most of the moisture has evaporated. Season generously with salt and pepper.
5. **Add the Herbs.** Stir the thyme and sage into the mushroom and onion mixture and cook for one minute more. Remove the pan from the heat and let it cool for about five minutes.
6. **Combine Everything.** In a very large bowl, add the dried focaccia cubes. Pour the mushroom mixture over the top and toss gently to combine. In a separate small bowl or jug, whisk together 2 cups of the stock and the beaten eggs. Pour this mixture over the focaccia and toss again. The bread should be moist throughout. If it still looks dry after a few minutes, add the remaining half cup of stock a little at a time.
7. **Bake Covered.** Transfer the mixture to the prepared baking dish and spread it out evenly. Cover tightly with aluminum foil and bake for 25 minutes.
8. **Bake Uncovered and Serve.** Remove the foil and bake for a further 20 minutes until the top is golden brown and the edges look slightly crispy. Let it rest for five minutes, then scatter fresh parsley over the top and serve warm.