Loading Video...

Sage and Mushroom Stuffing

Save Recipe
  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 15 min
  • Cook: 50 min
  • Yield: 8 servings
Share This Recipe


Canola oil, cooking spray

2 (10-ounce) packages white button mushrooms

3 tablespoons canola oil

1 medium onion, diced

3 stalks celery, diced

1 tablespoon chopped fresh sage leaves

1 teaspoon chopped fresh thyme leaves

2 eggs, beaten

2 (14.5-ounce) cans chicken broth

1 loaf day old French bread, diced into 1/2-inch cubes

Salt and freshly ground black pepper


  1. Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with cooking spray.
  2. Remove the mushroom caps from the stems. Reserve the caps for the online round 2 recipe Stuffed Mushrooms. Roughly chop the stems and set aside.
  3. In a large skillet over medium-high heat, add the canola oil. Stir in the onions and celery and cook until softened slightly, about 2 minutes. Add the mushroom stems and herbs and continue to cook until the mushrooms are browned and the vegetables are slightly tender, about 5 minutes.
  4. Whisk together the eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat all of the bread. Stir in the cooked onions and mushroom mixture and toss to combine. Season with salt and pepper, to taste. Transfer to the baking dish and bake, covered loosely with foil, for 40 to 50 minutes. Remove the foil for the last 10 minutes of cooking time to brown the top. Remove from the oven and serve.
  5. Use the leftovers from this recipe to make quesadillas and stuffed mushrooms.
Sage, Sausage and Apple Dressing
33m Easy 95%
Dairy-Free Cream of Wild Mushroom and Barley Soup
31m Easy 100%
Celery Root and Leek Soup with Sage Oil
19m Intermediate 89%
Easy Fresh Pasta with Sage Browned Butter
24m Intermediate 96%