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Mushroom and sage stuffing in a baking dish with some in a bowl next to it.
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5 from 7 votes

Mushroom and Sage Stuffing

A simple, flavorful and delicious recipe for Mushroom and Sage Stuffing. It's the perfect addition to any thanksgiving or holiday table!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: dinner, Side Dish
Cuisine: Amercian
Diet: Vegetarian
Servings: 10
Calories: 278kcal
Author: Teri & Jenny

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
US Customary - Metric

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.

Nutrition

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