Make-Ahead Turkey Dinner – Recipe No. 3 – “Herb Stuffing with Baby Bella Mushrooms, Celery and Onion”

+ Prepare ‘Herb Stuffing with Baby Bella Mushrooms, Celery and Onions’ two days ahead +

Herbed Stuffing with Baby Bella Mushrooms, Celery and Onion is the 3rd recipe a series of 6 ‘make ahead’ recipes, all of which can be prepared – or prepped – a day or two ahead, which will help to make your busy life a bit easier!  By preparing a few dishes each night for two nights, all you’ll need to do the day of The Big Feast is roast the turkey, make the gravy and cook the green beans.

My Yellow - Make-Ahead Turkey Dinner

Everything was very casual the night of the ‘taste testing’.

Make Ahead Thanksgiving Dinner - My Yellow


  • Mashed Potatoes with Sour Cream and Chives

  • Sweet Potatoes with Cinnamon, Nutmeg and a Dash of Bourbon

  • Herb Stuffing with Baby Bella Mushrooms, Celery and Onions
  • Green Beans with Browned Butter and Sesame Seeds

  • Turkey Breast (or Turkey) with White Wine, Oranges & Savory Turkey Gravy

  • Bonus Recipe – Homemade Whole-Berry Cranberry Sauce with Apple and a Hint of Cinnamon

'Make Ahead Thanksgiving Dinner' - Herb Stuffing with Baby Bella Mushrooms - My Yellow

Ingredients and Method

  • 6 Tbs. butter
  • 1 cup chopped red onion
  • 1/3 cup chopped celery
  • 2 cups chopped Baby Bella mushrooms  ++ about 1/2 a small package
  • 1/4 tsp. poultry seasoning    ++ I use ‘Bells’
  • 2 cups chicken broth
  • 1 package Pepperidge Farm ‘Herb Stuffing’ Bread Cubes
  • OPTIONAL ADD-INS – – 1/4 cup chopped, peeled apple, 1/4 cup raisins, 2 tsp. chopped fresh parsley, 1/3 cup chopped walnuts …. you get the idea !

Place 6 Tbs. butter in a large skillet or pan. Add 1 cup chopped red onion and cook, stirring often, for 5 minutes.

Add 1/3 cup chopped celery.  Cook, stirring, for an additional 5 minutes.

Add 2 cups chopped Baby Bella mushrooms AND 1/4 tsp. poultry seasoning. Continue cooking for 3 more minutes – just until mushrooms pieces wilt a bit.

++ Do NOT wash wash mushrooms. Simply wipe them with a damp paper towel. Mushrooms are like sponges, they tend to soak up water.  ++ Use the entire mushroom, including the stem. If the end of the stem looks dry, cut it off.

++ You don’t want to overcook the veggies. Except for the mushrooms, they should be a bit ‘crisp-tender’. They’ll continue cooking when the stuffing is reheated.

Add 2 cups chicken broth. Raise heat and bring to a boil.

Make Ahead Bread Stuffing - My Yellow

Once broth/veggies reach a boil, remove pan from the heat.  Add the bread cubes and mix together with veggie/broth mixture using a large fork.  Cover for 10 minutes.

After 10 minutes, uncover.  Allow stuffing to cool a bit, then put into an ovenproof casserole.  Cover with aluminum foil.

This casserole dish was given to me last Christmas – it was perfect for this stuffing!

Use - My Yellow Farmhouse casserole

I have a small refrigerator in my cellar, so I was able to place all the ‘made-ahead’ dishes there.  You can always use a large cooler or two – just be sure to keep the temperature good and cold.

Make Ahead Turkey Dinner - My Yellow

About 20 minutes before you’re ready to reheat the stuffing, take the casserole out of the refrigerator to take the chill off.

Bake at 360 for about 40 minutes, COVERED, during which time you can allow your turkey to ‘rest’ uncovered.  ++Allowing cooked meat to ‘rest’ makes the meat juicer. Plus it’s often easier to carve – which means … no shredded turkey!

Happy Holidays to All – Enjoy!

Make Ahead Turkey Dinner - My Yellow

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My Yellow Farmhouse - Cooking with Love!

Sure, it's necessary to eat to survive - but that's not any fun!! The fun comes from cooking, serving and eating with lots of love, I began this blog to share some of the delicious recipes I've gathered over the years. Thanks for dropping by & sharing the love!

7 thoughts on “Make-Ahead Turkey Dinner – Recipe No. 3 – “Herb Stuffing with Baby Bella Mushrooms, Celery and Onion”

  1. With Canadian Thanksgiving having taken place a month ago, I’m looking at the current frenzy of American Thanksgiving posts with a jaded “been there, done that, am using the turkey carcass to make stock” eye. Though I DO love stuffing. 🙂


    1. Both times when I lived in Canada, I lived in the Provence of Quebec… and I don’t know how many ‘Quebecois’ actually even bother with Thanksgiving… Maybe they do in the Eastern Townships but I don’t know anyone who celebrates Thanksgiving around the area where we owned our farm – near Quebec City. To them, Thanksgiving is an ‘Anglais’ holiday… and they just can’t be bothered!!


      1. Thankfully not all of your followers are from the Us or Canada! I’m loving the make ahead Turkey dinner. Might adopt it for Christmas! Keep up the good work Cecile!


        1. Melanie – my sweetie!! Thanks for posting!! And thanks for your kind thoughts – I’m really, really happy how everything turned out. Funny story – I thought I had a ‘genius idea’ and substituted 1/3 cup orange juice for some of the water in a recipe for cranberry sauce. (It’s the one everyone uses… it’s on the bags of cranberry sauce.) IT WAS NASTY… It was far too sour… and I’ve learned ‘you can’t fix sour’. So.. in my last post – the roasted turkey and gravy – I’ve already included a great recipe from a fellow blogger who I love. Believe me… I’m pretty fried right now with trying to get so many recipes out at once – so I’m not going to bother trying to think up some kind of ‘different’ cranberry sauce right now!


          1. Haha! You are hilarious!
            Again well done! Great work. It reminds me of my grandpa’s Christmas lunch fare. Honest good food. That’s what it’s all about.


            1. No kidding – your grandfather made food very much like this – that’s awesome. And I’ll be he was a good cook !! I miss my Maltese food – like rabbit & pastizzi and the all delicious pastas etc.! And it seems funny to think you’ll be celebrating Christmas ‘down there’ in Australia and it’s be WARM !!


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