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Mushroom and Sage Stuffing

Teri & Jenny
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Calories 2808 kcal


  • 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


  • 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


Calories: 2808kcalCarbohydrates: 301gProtein: 59gFat: 157gSaturated Fat: 92gCholesterol: 366mgSodium: 3123mgPotassium: 2796mgFiber: 23gSugar: 14gVitamin A: 5104IUVitamin C: 33mgCalcium: 656mgIron: 20mg
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