Mushroom and Sage Stuffing
User Reviews
5
Mushroom and Sage Stuffing
Description
This stuffing starts by hydrating dried porcini mushrooms and reserving their flavorful broth. Sourdough baguette cubes are dried for texture and then combined with sautéed onions, celery, garlic, and a butter base. The mushrooms are sautéed separately with fresh herbs before being mixed with the bread and vegetable mixture. Mushroom broth is poured over to moisten the bread, allowing the flavors to meld as the liquid is absorbed.
The mixture is pressed into a buttered baking dish, covered with foil, and baked until heated through. A final addition of butter on top before finishing enhances richness and browning. The dish offers a balance of earthy mushroom depth, fresh herb brightness, and the tangy sourdough bread’s texture.
The stuffing can be prepared ahead and refrigerated or frozen for convenience. Reheating instructions include baking covered to retain moisture and optionally adding stock to prevent dryness. The mushroom broth can be made days in advance and stored separately, allowing the stuffing to retain a complex flavor.
Ingredients
- 2 sourdough baguette cubed and dried out
- 1 ounce dried porcini mushrooms rehydrated in 4 cups hot water for 30 minutes
- ¾ cup unsalted butter 1 ½ sticks, divided
- ½ large yellow onion diced
- 3 celery stalks, diced
- 2 garlic minced cloves
- 8 ounces cremini mushrooms thinly sliced
- 2 tablespoons sage minced
- 2 tablespoons thyme minced
- 1 tablespoon chives thinly sliced
- salt to taste
- black 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
- This recipe yields one 9"x13" pan of stuffing, suitable for multiple servings.
- Mushroom stock can be prepared up to three days before use and stored separately from the hydrated mushrooms in the refrigerator.
- Stuffing can be made and pre-baked two days ahead; cover tightly with foil and refrigerate until ready to bake, adding extra baking time if baking from chilled.
- Freeze stuffing in portions for up to four months; use oven-safe containers for easy reheating and avoid refreezing once thawed.
- To reheat frozen stuffing, bake covered at 325°F until heated through, adding a small amount of stock before covering to maintain moistness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 37mg | 12% |
| Sodium | 312mg | 13% |
| Potassium | 229mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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