Description

Mushroom and Sage Stuffing is a comforting and flavorful holiday side dish featuring tender mushrooms, fresh sage, and perfectly toasted bread cubes. This classic recipe offers a moist texture and rich, earthy flavors, making it an ideal accompaniment for turkey, chicken, or vegetarian meals. Easily customizable for vegan or gluten-free diets, it brings warmth, tradition, and a deliciously fragrant aroma to any festive table.

Ingredients

Scale

Base Ingredients

6 cups day-old bread cubes
10 oz fresh mushrooms, sliced (cremini or baby bella recommended)
2 cups chopped onion
1 1/2 cups chopped celery
1/4 cup fresh sage leaves, roughly chopped

Cooking Fats & Liquids

3 tablespoons butter or olive oil (use olive oil for vegan version)
2 1/2 cups vegetable or chicken broth, warmed (vegetable broth for vegan)

Seasonings

Salt, to taste
Black pepper, to taste

Optional Add-ins

1/2 cup toasted walnuts or pecans (optional)
1/2 cup dried cranberries (optional)
1/2 cup shredded Gruyère or Parmesan cheese (optional)
Pinch of crushed red pepper flakes or smoked paprika (optional)

Instructions

Prepare the Bread Cubes: Cut bread into cubes and dry them out overnight at room temperature or lightly toast in the oven. This step ensures the bread will absorb the broth without becoming soggy.
Sauté Aromatics and Mushrooms: In a large skillet, heat butter or olive oil over medium heat. Add chopped onions and celery, cooking until soft and fragrant, about 5-7 minutes. Stir in sliced mushrooms and fresh sage leaves; cook until mushrooms release moisture and become tender, about 8-10 minutes.
Combine Ingredients: Transfer the sautéed mixture into a large mixing bowl with the dried bread cubes. Gradually pour in the warmed broth, gently stirring to combine without breaking down the bread too much. Add optional nuts, fruit, cheese, or spices at this stage if using.
Season and Adjust: Season with salt and black pepper to taste, mixing thoroughly to ensure even distribution of flavors across the stuffing.
Bake to Perfection: Spread the stuffing evenly into a buttered baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil for the last 10 minutes to crisp the top beautifully.

Notes

Use stale or toasted bread for best texture to avoid sogginess.
Fresh sage is preferred over dried for maximum flavor and aroma.
Cook mushrooms thoroughly until golden to prevent excess moisture.
Add broth slowly to achieve perfectly moist stuffing without it becoming wet.
Allow the stuffing to rest a few minutes after baking to set before serving.
Vegan substitution tips: use olive oil instead of butter and vegetable broth.
For gluten-free version, substitute bread cubes with gluten-free bread.

Prep Time: 15 minutes (plus overnight or toasting time for bread)
Cook Time: 40 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 2g
Sodium: 350mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 5g
Cholesterol: 10mg

Keywords: stuffing, mushroom stuffing, sage stuffing, holiday side dish, gluten-free stuffing, vegan stuffing option, savory stuffing, mushroom recipe