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
Process
- Preheat oven and grease a baking dish with butter.
- Chop hydrated porcini mushrooms and reserve hydrating liquid.
- Melt butter and sauté onion, celery and garlic. Season with salt and pepper.
- Pour mixture over bread cubes and toss together.
- Melt more butter.
- Sauté porcini and cremini mushrooms and season with salt and pepper.
- Add herbs to mushrooms.
- Add mushroom mixture to bread cube mixture. Toss together.
- 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.
- Pour and press mixture into prepared baking dish and cover with foil. Bake. Remove stuffing from oven and dot top with remaining butter.
- Return stuffing to oven, uncovered, until butter has melted and top has browned.
- Remove from oven, cool slightly and serve.
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!
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
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.
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.
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.
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Mushroom and Sage Stuffing
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.
- 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 4 tablespoons butter. Add onion, celery and garlic and sauté for 6 to 7 minutes. Season with salt and pepper.
- Pour mixture over bread cubes and toss together.
- 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.
- 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.
NOTES
- 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.
- 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.
- 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.
Did you make this recipe? We want to see!
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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.
great stuffing recipe, thank you!