mum's mushroom turkey dressing recipe
Recipe type: Appetizer
This recipe is very easy to scale up. This will make enough to feed a small crowd. Or perhaps a couple of my group.
  • 1 stick of butter -- I usually use salted butter as I will add salt to the entire dish later anyway.*
  • one large onion, chopped
  • a few ribs of celery, chopped
  • mushrooms -- I usually use about 24 ounces of whatever mushrooms are available and look fresh, usually brown or white mushrooms. Fancy isn't necessary.
  • diced bread, stale (about 3-4 quarts)
  • 1 teaspoon salt
  • poultry seasoning (For each quart of bread, use 1 teaspoon of poultry seasoning. Make your own with a mix of dried rosemary, thyme, and sage.)
  • chicken broth (How much depends on how dry the bread is. I make sure I have at least 4 to 8 cups around. If going vegetarian, vegetable broth is fine.)
  1. Melt butter in large cast iron pot. Add onion and celery to cook to translucency slowly for 10 minutes, covered.
  2. Add mushrooms and cook more to soften.
  3. Mix in bread and add broth to moisten. Moisten just enough to help soften the bread, but not make mushy. Add poultry seasoning, and salt and pepper to taste. Cook to warm through. At this step, you can cool the mixture to room temperature and store in fridge overnight to cook completely the next day.
  4. IF STUFFING A TURKEY: Stuff the bird, secure, and cook as you would with any stuffing.
  5. IF COOKING IN A CAST IRON POT: Preheat oven to 400 deg F and cook about 40 minutes with the lid on. Length of time depends on if the mixture is cold from the fridge or if you are making everything on the same day. Cook in the oven until the top is browned but not too crispy. Serve immediately with your Thanksgiving meal.
  6. Make extra! The leftovers will sustain you (and freeze well if you don't want to be sustained right after a bottleneck of turkey mayhem).
* Some of the butter can also be replaced with chicken broth if you are concerned about the amount. But honestly, IT'S THANKSGIVING. Use the butter.
Recipe by story of a kitchen at