• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoon Fork BaconSpoon Fork Bacon
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • What’s for Dinner?
  • Recipes By Category
  • Most Recent
  • Contact
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Most Recent
  • What’s for Dinner?
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • ×

    Home > Blog > Vegetarian Recipes > Mushroom and Sage Stuffing

    Mushroom and Sage Stuffing

    by Teri Lyn Fisher · Published: Nov 11, 2020

    Jump to Recipe
    A simple, flavorful and delicious recipe for Mushroom and Sage Stuffing. It's the perfect addition to any thanksgiving or holiday table!
    mushroom_stuffing_recipe_thanksgiving_1
    Mushroom and sage stuffing in a baking dish.
    Mushroom and sage stuffing in a baking dish.
    Mushroom and sage stuffing in a baking dish with some in a bowl next to it.
    Mushroom and sage stuffing in a baking dish.

    Today we have a simple, delicious and vegetarian friendly Mushroom and Sage Stuffing for you guys! Stuffing is probably my favorite dish of thanksgiving. I love the salty, carby goodness so much.

    This recipe really is simple and I love using the mushroom ‘broth’ because it gives off really great, savory flavor. This recipe has the perfect soft center with a nice and buttery toasted top, just like a great stuffing should be.

    How to make this Mushroom and Sage Stuffing?

    Ingredients

    Ingredients for mushroom and sage stuffing on a kitchen counter.

    Process

    1. Preheat oven and grease a baking dish with butter.
    2. Chop hydrated porcini mushrooms and reserve hydrating liquid.
    3. Melt butter and sauté onion, celery and garlic. Season with salt and pepper.
    4. Pour mixture over bread cubes and toss together.
    5. Melt more butter.
    6. Sauté porcini and cremini mushrooms and season with salt and pepper.
    7. Add herbs to mushrooms.
    8. Add mushroom mixture to bread cube mixture. Toss together.
    9. Pour mushroom broth over bread cube mixture and stir together. Allow mixture to sit until most of the broth has absorbed into the bread cubes. Adjust seasonings as needed.
    10. Pour and press mixture into prepared baking dish and cover with foil. Bake. Remove stuffing from oven and dot top with remaining butter.
    11. Return stuffing to oven, uncovered, until butter has melted and top has browned.
    12. Remove from oven, cool slightly and serve.
    Dried mushrooms being chopped with broth next to it.
    Chop up hydrated porcini mushrooms and reserve the broth.
    Melt butter and sauté onion, celery and garlic. Season with salt and pepper in a skillet.
    Melt butter and sauté onion, celery and garlic. Season with salt and pepper.
    Bread crumbs with celery and onion on top in a glass bowl.
    Pour over bread crumbs.
    Stuffing mixed together in a glass bowl.
    Toss together.
    Mushrooms sauted in a skillet.
    Sauté mushrooms with salt and pepper.
    Herbs and mushrooms sauted in a skillet.
    Add herbs.
    A skillet with mushrooms and herbs.
    Mix together.
    A glass bowl full of mushroom and sage stuffing.
    Add into cubed bread mixture.
    A bowl of mushroom and sage stuffing on a kitchen counter.
    Mix together.
    A bowl of stuffing on a kitchen counter.
    Pour mushroom broth over mixture and mix together.
    A baking dish coated with butter.
    Butter a baking dish.
    A baking dish full of stuffing pre baked.
    Pour mixture into baking dish.
    A baking dish with foil on top.
    Cover with foil and bake.

    Is this Mushroom and Sage Stuffing Vegan?

    While this stuffing is vegetarian friendly, we do use butter in this recipe. To make this recipe vegan friendly, just swap the dairy butter out for the vegan butter of your choice, this brand is our favorite!

    Mushroom and sage stuffing in a baking dish with a spoon in it.

    Make Ahead

    Mushroom Stock

    The mushroom stock can be made up to 3 days ahead of time. Hydrate the dried mushrooms as directed and strain. Store mushrooms and stock separately in airtight containers in the refrigerator.

    When ready to use, pour stock into a saucepan and simmer over medium heat.

    Mushroom and Sage Stuffing

    The stuffing can be made, pre-baked, up to 2 days ahead of time. Make stuffing as directed and tightly cover with foil. Refrigerate until ready to bake.

    When ready to bake, place covered stuffing in preheated oven and bake as directed, adding an additional 5 minutes to the covered baking time.

    FAQs

    What’s the difference between stuffing and dressing?

    They’re actually the same thing, although historically only the part stuffed into the cavity of the poultry was considered ‘stuffing’ while the dish baked separately in a baking dish was considered ‘dressing’. This doesn’t really apply today, as people from different parts of the US call the dish both stuffing and dressing whether stuffed into the bird or not. The term dressing is also a more common Southerner term.

    Can stuffing leftovers be frozen?

    Yes! Stuffing freezes quite well and can be frozen for up to 4 months. I recommend freezing it in smaller portions as it can’t be re-frozen, once thawed. Portion out any leftover stuffing into airtight containers and place in freezer. It’s even better if the storage containers are oven safe.

    How do I reheat my frozen stuffing?

    To reheat, Preheat oven to 325˚F and tightly cover frozen stuffing with foil. Bake until just heated through. If you’re worried the stuffing will be dry, pour a small amount of stock over the stuffing before covering with foil and baking.

    What to serve with this Mushroom and Sage Stuffing?

    Stuffing is almost always associated with thanksgiving, but it makes a great side fish to a variety of main dishes. Some of our favorites are:

    • Citrus Dry Brined Turkey
    • Standing Rib Roast
    • Oven Baked Chicken Thighs
    • Maple Balsamic Roasted Duck
    • Pork Belly Porchetta
    • Garlic Butter Lamb Chops
    • Musard Crusted Pork Chops

    If you love stuffing as much as we do, you’ll also love some of our other stuffing recipes:

    • Fig Herb and Sausage Stuffing
    • Apple and Fennel Stuffing
    • Butternut Squash Andouille andHerb Stuffing
    • Sausage and Sage Stuffing with Dried Cranberries and Toasted Hazelnuts

    Check out our story Mushroom and Sage Stuffing Google Web Story.

    Mushroom and sage stuffing in a baking dish with some in a bowl next to it.

    Hungry for more?

    Subscribe to never miss a recipe.

    EmailPinTweetShareYummly
    Mushroom and sage stuffing in a baking dish with some in a bowl next to it.

    Mushroom and Sage Stuffing

    5 from 6 votes
    PRINT RECIPE Pin Recipe
    A simple, flavorful and delicious recipe for Mushroom and Sage Stuffing. It's the perfect addition to any thanksgiving or holiday table!
    RECIPE BY Teri & Jenny
    Prep Time: 15 mins
    Cook Time: 1 hr
    Total Time: 1 hr 15 mins
    Servings: 10

      INGREDIENTS  

    • 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
    • 8 ounces cremini mushrooms, thinly sliced
    • 2 tablespoons minced sage
    • 2 tablespoons minced thyme
    • 1 tablespoon thinly sliced chives
    • salt and pepper to taste

      INSTRUCTIONS  

    • Preheat oven to 350˚F. Grease a baking dish with 2 tablespoons butter.
      A baking dish coated with butter.
    • Remove hydrated porcinis from water and chop into bite sized pieces. Set aside and reserve mushroom ‘broth’.
      Dried mushrooms being chopped with broth next to it.
    • Place a large skillet over medium heat and melt 4 tablespoons butter. Add onion, celery and garlic and sauté for 6 to 7 minutes. Season with salt and pepper.
      Melt butter and sauté onion, celery and garlic. Season with salt and pepper in a skillet.
    • Pour mixture over bread cubes and toss together.
      Stuffing mixed together in a glass bowl.
    • Place skillet back over heat and melt 4 tablespoons butter. Add cremini and porcini mushrooms and saute for 4 to 5 minutes. Season with salt and pepper.
      Mushrooms sauted in a skillet.
    • Stir in herbs and continue to saute for 2 to 3 minutes.
      A skillet with mushrooms and herbs.
    • Remove from heat and add mushroom and herbs to bread cube mixture. Toss together.
      A bowl of mushroom and sage stuffing on a kitchen counter.
    • 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.
      A bowl of stuffing on a kitchen counter.
    • 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.
      A baking dish with stuffing, and then covered with foil.
    • Place stuffing back into oven, uncovered, for 15 minutes or until butter has melted and top has browned. Remove from oven, cool and serve.
      Mushroom and sage stuffing in a baking dish with some in a bowl next to it.

      NOTES  

    *Makes 1 (9”x13”) pan of stuffing
    Make Ahead:
    • Mushroom Stock: The mushroom stock can be made up to 3 days ahead of time. Hydrate the dried mushrooms as directed and strain. Store mushrooms and stock separately in airtight containers in the refrigerator. When ready to use, pour stock into a saucepan and simmer over medium heat.
    • Stuffing: The stuffing can be made, pre-baked, up to 2 days ahead of time. Make stuffing as directed and tightly cover with foil. Refrigerate until ready to bake. When ready to bake, place covered stuffing in preheated oven and bake as directed, adding an additional 5 minutes to the covered baking time.
    Freezing:
    • Stuffing freezes quite well and can be frozen for up to 4 months. I recommend freezing it in smaller portions as it can’t be re-frozen, once thawed. Portion out any leftover stuffing into airtight containers and place in freezer. It’s even better if the storage containers are oven safe.
    Reheating: 
    • To reheat, Preheat oven to 325˚F and tightly cover frozen stuffing with foil. Bake until just heated through. If you’re worried the stuffing will be dry, pour a small amount of stock over the stuffing before covering with foil and baking.
    Calories: 278kcal Carbohydrates: 30g Protein: 6g Fat: 16g Saturated Fat: 9g Cholesterol: 37mg Sodium: 312mg Potassium: 229mg Fiber: 2g Sugar: 1g Vitamin A: 510IU Vitamin C: 3mg Calcium: 64mg Iron: 2mg
    CUISINE: Amercian
    KEYWORD: mushroom stuffing, side dish, stuffing, vegetarian side dish, vegetarian stuffing
    COURSE: dinner, Side Dish
    DIET : Vegetarian

    You Might Also Love...

    • A bowl of mashed potatoes with butter and chives, a purple napkin, and a spoon.Heavenly Mashed Potatoes
    • Citrus dry brined turkey on a platter.Citrus Dry Brined Turkey
    • A crostata topped with yogurt filling and cranberries with the end cut off.Cranberry Crostata

    November 11, 2020 / 2 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Mini Wreath Place Cards – DIY
    Next Post: Rosemary Wreath Place Cards Next Post >

    Reader Interactions

    November 11, 2020 / 2 Comments

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Did you make this recipe? We want to see!

      tag @SpoonForkBacon and #SpoonForkBacon on Instagram

    1. Lori

      December 26, 2020 at 7:43 am

      5 stars
      Terrific. I made this with Challah instead of baguette…it was great. ALSO, you definitely need to be sure you have 1 cup of Mushroom broth – so if it’s short, add a bit of boiling water.

      Reply
    2. Sabrina

      November 19, 2019 at 5:58 pm

      great stuffing recipe, thank you!

      Reply

    Primary Sidebar

    HI! WE ARE GLAD YOU'RE HERE!

    Teri and Jenny of Spoon Fork Bacon

    We hope you find something you love in
    our little corner of the internet.
    XOXOXO, Teri + Jenny

    ABOUT US

    As Featured On

    A complication of logos showcasing where Spoon Fork Bacon has been featured. Including delish, today show, cosmopolitan, good morning america, domino, good housekeeping, william sonoma, and country living.

    Asian Inspired

    BBQ

    PORK

    DESSERT

    For Dinner Tonight

    • Panko crusted lamb chop recipe on a plate. Panko-Crusted Lamb Chops Recipe
    • Tteokbokki recipe on a platter. Tteokbokki (Korean Spicy Rice Cakes)
    • Cajun shrimp pasta recipe in a bowl with a fork on the side. Cajun Shrimp Pasta
    • Korean Army Stew or Budae Jjigae in a pot ready to be served. Budae Jjigae (Korean Army Stew)
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe
    • A collage of our best Valentine's dinner ideas. Best Valentine’s Day Dinner Ideas

    Popular Now

    • Fried pickle chips on a platter with ranch dressing. Fried Pickle Chips
    • Carrot cake recipe on a cake stand with a slice out. Carrot Cake Recipe
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe
    • Brown Butter Colcannon recipe in a bowl with a spoon in it. Brown Butter Colcannon
    • Chicken and gnocchi soup in a bowl with bread on the side. Chicken Gnocchi Soup
    • Cajun shrimp pasta recipe in a bowl with a fork on the side. Cajun Shrimp Pasta

    Footer

    As Featured On
    As featured on graphic.

    GET NEW RECIPES DELIVERED TO YOUR INBOX!

    Thank you!

    You have successfully joined our subscriber list.

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • TikTok

    All content including images © 2011-2022 Teri Lyn Fisher & Jenny Park. Stealing is bad karma.

    Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts.
    As an Amazon Associate I earn from qualifying purchases.

    Sponsored posts are indicated at the start of such posts. All of our opinions are always our own.
    Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes.

    Privacy Policy | Accessibility Statement

    Share this ArticleLike this article? Email it to a friend!

    Email sent!