Stuffing is probably my favorite side dish of thanksgiving. I love the salty, carby goodness so much. Today we have a simple, delicious and vegetarian friendly Mushroom and Sage Stuffing for you guys. This recipe really is simple and I love using the mushroom “stock” because it gives off really great flavor, without necessarily being very “mushroomy” if that makes sense. This recipe has the perfect soft, custary center with a nice and toasty top, just like a great stuffing should be. Enjoy! xx, Jenny
Hungry for more?
Mushroom and Sage Stuffing
- 2 sourdough baguettes, cubed and dried out
- 1 ounce dried porcini mushrooms, rehydrated in 4 cups hot water for 30 minutes
- ¾ cup (1 ½ sticks) unsalted butter, divided
- ½ large yellow onion, diced
- 3 stalks celery, diced
- 2 minced garlic cloves
- 12 ounces cremini mushrooms, thinly sliced
- 2 tablespoons minced sage
- 2 tablespoons minced thyme
- 1 tablespoon thinly sliced chives
- salt and pepper to taste
Recipe instruction visual controls:
- Preheat oven to 350˚F. Grease a baking dish with 2 tablespoons butter.
- Pour bread cubes into a large bowl and set aside.
- Remove hydrated porcinis from water and chop into bite sized pieces. Set aside and reserve mushroom ‘broth’.
- Place a large skillet over medium heat and melt 6 tablespoons butter. Add onion, celery and garlic and saute for 7 to 8 minutes. Season with salt and pepper.
- Pour mixture over bread cubes and toss together.
- Place skillet back over heat and melt 2 tablespoons butter.
- Add cremini and porcini mushrooms and saute for 4 to 5 minutes. Season with salt and pepper.
- Stir in herbs and continue to saute for 2 to 3 minutes.
- Remove from heat and add mushroom and herbs to bread cube mixture. Toss together.
- Pour mushroom broth over mixture and stir together. Allow mixture to sit until most of the broth has absorbed into the bread cubes. Adjust seasonings as needed.
- Pour and press mixture into prepared baking dish and cover with foil. Bake for 30 minutes. Remove stuffing from oven and dot top with remaining 2 tablespoons butter.
- Place stuffing back into oven, uncovered, for 15 minutes or until butter has melted and top has browned.
- Remove from oven, cool and serve.
- *Makes 1 (9”x13”) pan of stuffing