Mushroom Stuffing with Pumpernickel and Rosemary

Photo by Danielle Colen
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Waste not! Delicious scraps of things I had in the house make this incredible stuffing.

I truly believe in roving through your fridge, pantry and freezer and turning bits of things into a delicious new dish.

You can totally skip the turkey breast portion of the recipe and go straight for the stuffing. We all know stuffing is why thanksgiving exists in the first place.

Warning. This aint a pretty recipe. It’s brown, brown, brown. But really a tasty stuffing. I do use dairy but you could swap it out with a nice homemade chicken stock or store bought one, I just find the cream and egg to pull all of this together into a strada like stuffing with all of the earthy flavors of rosemary, mushrooms, onions, pumpernickel and gamey turkey drippings. And the cypress grove Midnight moon cheese. Just yes. Enjoy!

Serving Size: 2-4 people


1 deboned turkey breast, butterflied open, skin side down (Optional)

1 large yellow onion, chopped

2 cloves garlic, finely chopped

A glug of olive oil

1 package of button mushrooms, pulsed until fine in the food processor

2 pinches dried rosemary, crushed up

handful fresh parsely, chopped

1 handful baby spinach, chopped

1/3 loaf sliced (about 5-6 large slices) pumpernickel rye bread, hand torn into bite size pcs.

1 scant pint heavy cream

4 very good eggs

Kosher salt and black pepper to taste

1 cup finely grated sharp funky hard cheese like cypress grove midnight moon(*this is an aged hard goat cheese that is not too farmy. You could easily sub out for gruyere if you prefer something lighter)


Preheat the oven to 350 degrees F.

Add a nice glug of oil to a large sauté pan and add the onions and garlic. Begin to sauté over medium heat, seasoning with some salt and pepper. Cook until fragrant and sweating, about 3 minutes.

Add the mushrooms and rosemary and sauté until the mixture lets off any liquid, stirring occasionally. It should be moist and developing a little fond around the edges of the pan. Turn off and remove from heat. Add a few tbsp of water, just enough to moisten the fond so you can scrape all of flavor up from the bottom and sides of the pan. Fold in the greens. Cool slightly (if preparing the roulade a day ahead cool mixture completely).

Starting with the pointed, narrowest side of the breast closest to you, place a line of mushroom-onion mix (about 1/3-1/2 of the total amount) mounded along the middle of the open breast. Fold the side closest to you up and around the stuffing, neatly and tightly until you have a nice roll that can stand on its own. Using kitchen twine, tie of the roulade at ½ inch intervals.

I like to keep tucking in any bits that fall out and then sometimes I tie it from end to end so that the end parts are held in a bit.

Use the remaining mushrooms for the stuffing.

Combine the mushroom mix and torn bread in the pan that you were cooking the mushrooms in(for ease and less clean up). Mix together the eggs and cream and season generously with salt and pepper. Stir into the bread mix until moist. If it looks like it needs more moisture add the remaining cream. Fold in the grated cheese.

Transfer to a baking pan, place the roulade on top of the stuffing, skin side up and bake for about 1 hour or until the roulade is juicy and cooked through and the stuffing is puffed up and bubbling. You can also prepare the whole thing a day ahead, wrap with plastic and bake off the following day!

Cook's Notes

***To skip the roulade and just make the stuffing, follow the same instructions and add another 2-3 slices of bread.

***I usually pull off the skin and use it to help keep the roulade moist, but if you like the skin and want to brown it, you can sear off the roulade until it’s brown on all sides and then place on top of the stuffing and baking.