Kitchen notes · a little help before you start
Our Favorite Bread Stuffing with Mushrooms, Walnuts, & Apricots
Our Favorite Bread Stuffing with Mushrooms, Walnuts, & Apricots is made with cubed white bread, mushrooms, and dried apricots.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Original yield
- Serves 8
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Preheat as directed
Have the oven at the specified temperature for its cooking step.
3. Prepare the first additions
Set out the ingredients needed for the first cooking step.
Get to know the ingredients
cubed white bread
In the method: In a large bowl, mix the bread, mushrooms, onion, celery, walnuts, apricots, cranberries, poultry seasoning, salt, and pepper.
mushrooms (chopped)
In the method: In a large bowl, mix the bread, mushrooms, onion, celery, walnuts, apricots, cranberries, poultry seasoning, salt, and pepper.
finely chopped onion
In the method: In a large bowl, mix the bread, mushrooms, onion, celery, walnuts, apricots, cranberries, poultry seasoning, salt, and pepper.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 6 cups cubed white breadIngredient note
Source: 3 cups mushrooms (chopped)Ingredient note
Source: 1 cup finely chopped onionIngredient note
Source: 1 cup chopped celeryIngredient note
Source: ½ cup walnut piecesIngredient note
Source: ½ cup dried apricots (roughly chopped)Ingredient note
Source: ¼ cup dried cranberriesIngredient note
Source: 1 tablespoon poultry seasoningIngredient note
Source: 1 teaspoon EACH: salt and pepperIngredient note
Source: 1 teaspoon EACH: salt and pepperIngredient note
Source: 1 - ½ cups chicken broth (see notes); upper source range endpoint used for shopping.
How to make it
0 of 4 steps completeMake room for Our Favorite Bread Stuffing with Mushrooms, Walnuts, & Apricots
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Remove the foil and bake for another 5 minutes to lightly brown the top.
A few questions you might have
What should I prepare first?
Set out the oven. Start with this step: Preheat your oven to 350 degrees Fahrenheit.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What check should I look for as it cooks?
Bake the stuffing for 40 minutes, until it is hot and the veggies are tender.
How do I plan the ingredient amounts?
This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Make ahead: This stuffing reheats beautifully. If you’d like to make it ahead, you can bake it and then store it, covered, in the fridge for up to 2 days once it’s cooled. To reheat it (say, after the turkey comes out of the oven), remove the casserole dish from the fridge at least 30 minutes early. Then, put it into the oven to reheat for 15 -20minutes, until it’s hot. Chicken stock: Alternatively, you can use vegetable stock. I used to make this recipe without stock, and my family enjoyed it that way. However, after retesting the recipe, most of our taste testers preferred the version with stock, as it more closely resembles the texture of traditional bread stuffing. Nuts: I used to use a combination of walnuts and pine nuts, but pine nuts are so expensive, so now I only use walnuts. Pecans are another great option!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: theendlessmeal.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.