Parmesan Bacon Sourdough Mushroom Stuffing

Delicious parmesan bacon mushroom stuffing made with sourdough bread and toasted pecans in every bite. This amazing homemade mushroom stuffing recipe is filled with flavor from fresh herbs and melted cheese that will have you going back for seconds. The perfect twist on a classic Thanksgiving side dish!

Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hour 20 mins

The number one most requested Thanksgiving recipe from you this year was… STUFFING!

Since I already have my favorite cornbread stuffing (it’s gluten free) on the site, this year I decided to make a version with sourdough bread (2020 was the year of sourdough). I find that 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!

homemade mushroom stuffing in a baking dish

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.

sourdough cubes on a baking sheet to make mushroom stuffing

Mushroom stuffing ingredients

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.
  • 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 vegetarian 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.

ingredients for sourdough mushroom stuffing in a bowl

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 get 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!

unbaked mushroom stuffing in a baking dish

How to make mushroom stuffing from scratch

  1. Preheat the oven to 375 degrees F. 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 to dry out and toast bread.
  2. While the cubes are baking, cook your bacon: add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces.
  3. Place a large skillet or pan over medium heat. Add in butter. Once butter melts, add in garlic, thyme, sage and mushrooms. Saute until mushrooms cook down and start to become just slightly golden brown. Next add in onion, celery and salt and pepper. Cook for another 3-5 minutes until the onion has softened.
  4. Transfer mixture to a large bowl and add in the toasted sourdough cubes, beaten egg, vegetarian or chicken broth, chopped bacon, parmesan cheese and pecans. Gently toss to combine and get the bread moist.
  5. If you want to make it in the turkey: Stuff the cavity of the turkey.
  6. Otherwise to bake separately: add the stuffing into a greased 12×8 inch or 2 quart baking dish and dot the top with butter pieces or drizzle with a bit of olive oil. Sprinkle with parmesan. Cover with foil and bake at 375 degrees F for 30 minutes. Remove foil and continue to bake for an additional 20-30 minutes or until bread is golden brown on top. Enjoy!

savory mushroom stuffing in a baking dish with a wooden spoon

How to dry sourdough bread for stuffing

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

sourdough mushroom stuffing on a plate with a fork

How to make 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 in the fridge until ready. Once ready to bake, follow the recipe as instructed! It will come out delicious either way.

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.

bacon mushroom stuffing on a plate with a fork

See how to make the mushroom stuffing

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:

Dad’s Creamy & Cheesy Au Gratin Potatoes

Lightened Up Brown Butter Mashed Sweet Potatoes (with a slow cooker option!)

Winter Roasted Butternut Squash Black Lentil Salad with Grapes + Arugula

The Best Homemade Healthy Green Bean Casserole

Lightened Up Healthy Sweet Potato Casserole with Pecan Oat Streusel

Spinach Bacon Pumpkin Mac and Cheese

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!

Parmesan Bacon Sourdough Mushroom Stuffing

5 from 2 votes
sourdough mushroom stuffing in a baking dish with a wooden spoon
Course Side Dish, Thanksgiving
Cuisine American
Keyword mushroom stuffing, sourdough stuffing
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Serves 10

Delicious parmesan bacon mushroom stuffing made with sourdough bread and toasted pecans in every bite. This amazing homemade mushroom stuffing recipe is filled with flavor from fresh herbs and melted cheese that will have you going back for seconds. The perfect twist on a classic Thanksgiving side dish!

Ingredients

  • 1 pound sourdough, cut into 1/2 inch cubes
  • 10 ounces bacon
  • 2 tablespoons butter (or can sub olive oil)
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons fresh chopped sage
  • 16 oz baby bella mushrooms, sliced
  • 1 large white onion, chopped
  • 3 stalks celery, diced
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 2 eggs, lightly beaten
  • 1 cup vegetarian or chicken broth (plus another 1/2 cup if you like a very moist stuffing)
  • ½ cup grated parmesan
  • 1/2 cup chopped pecans
  • 1 tablespoon butter, diced into small pieces (or olive oil)
  • Topping:
  • 2 tablespoons parmesan, for topping

Instructions

  1. Preheat the oven to 375 degrees F. 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 to dry out and toast bread.
  2. While the cubes are baking, cook your bacon: add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces.
  3. Place a large skillet or pan over medium heat. Add in butter. Once butter melts, add in garlic, thyme, sage and mushrooms. Saute until mushrooms cook down and start to become just slightly golden brown. Next add in onion, celery and salt and pepper. Cook for another 3-5 minutes until the onion has softened.
  4. Transfer mixture to a large bowl and add in the toasted sourdough cubes, beaten egg, vegetarian or chicken broth, chopped bacon, parmesan cheese and pecans. Gently toss to combine and get the bread moist.
  5. If you want to make it in the turkey: Stuff the cavity of the turkey.
  6. Otherwise to bake separately: add the stuffing into a greased 12x8 inch or 2 quart baking dish and dot the top with butter pieces or drizzle with a bit of olive oil. Sprinkle with parmesan. Cover with foil and bake at 375 degrees F for 30 minutes. Remove foil and continue to bake for an additional 20-30 minutes or until bread is golden brown on top. Enjoy! Serves 8-10.

Recipe Notes

How to make 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 in the fridge until ready. Once ready to bake, follow the recipe as instructed! It will come out delicious either way.

Nutrition
Servings: 10 servings
Serving size: 1 serving (based on 10)
Calories: 301kcal
Fat: 15.3g
Saturated fat: 5.3g
Carbohydrates: 28.6g
Fiber: 3.1g
Sugar: 4.3g
Protein: 13.8g

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

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