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Wild Mushroom Stuffing For Turkey Roulade

Wild Mushroom Stuffing For Turkey Roulade

You can increase the recipe 2 or 4 times and bake in the oven for an excellent side dish.  Preheat the oven to 400 degrees, and bake in a greased casserole for 40 minutes.

  • Prep Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 cups of stuffing


  • 1 cup fresh white bread (such as ciabatta), crust removed and cubed
  • 1/2 cup milk
  • 2 slices apple bacon, sliced into 1/4-inch pieces
  • 1/2 onion, finely chopped, or 3/4 cup finely chopped onion
  • 1 rib celery, finely chopped, or 1/4 cup finely chopped celery
  • 2 garlic cloves, minced or 1 teaspoon minced garlic
  • 5 ounces assorted mushrooms, sliced (such as shiitake and oyster, about 2 cups)
  • Salt and pepper to taste
  • 1/4 cup Marsala wine
  • 2 eggs
  • 1/2 tablespoon chopped fresh thyme
  • 1/2 tablespoon chopped fresh oregano


  • In a small bowl, soak bread cubes in milk.

  • In a saute pan, saute bacon over medium-high heat until crisp and all fat is rendered. Add onion, celery, and garlic and cook until softened, about 5 minutes. Add mushrooms and continue to cook until mushrooms have released their liquid and are soft, about 4 minutes. Deglaze with Marsala and cook for 1 1/2 to 2 minutes. Remove from heat and allow to cool completely.

  • Squeeze excess milk from bread (see note)  and place bread in a large mixing bowl. Add eggs and mix well, breaking up pieces of bread. Add mushroom mixture, chopped thyme and oregano, and salt and pepper to taste.

  • Note:  If  baking in a casserole dish rather than stuffing inside the roulade, do not squeeze out the excess liquid from the soaked bread. Just mix with the remaing ingredients and proceed.

Recipe Details