Mushroom, Onion, and Sage Stuffing
Fresh sage, sauteed onions, and plump mushrooms make this stuffing recipe a timeless classic.
This mushroom, onion, and sage stuffing recipe is an excellent companion for roasted or grilled chicken, turkey, and pork dishes.
The great thing about making stuffing from scratch is you get a lot more flavor from using bread and fresh herbs than you can get from stuffing in a box or a bag.
Stuffing vs Dressing
A quick side note on the whole dressing or stuffing debate. There is one school of thought that says a dish like this is stuffing when it’s cooked inside of something, say turkey, chicken, alligator, etc. and dressing when it’s baked in a pan in the oven. Other people would argue that differences in usage are based more on regional variations than how it’s cooked.
Since we haven’t been convinced by either argument and this recipe works, either way, we’re using the terms interchangeably. If you feel strongly one way or the other, let us know why in the comments below.
Tips for Making Homemade Stuffing
Here are a few tips for making homemade stuffing. Start with a nice loaf of bread, something that you’d be happy to serve with dinner. Then either leave it out for a day or toast it in the oven before making the dressing to get the moisture out.
Sauteing the mushrooms and onions along with the herbs before adding them to the bread helps bring their flavors out giving the dish a very traditional sage stuffing flavor profile.
Soaking the bread in the milk and eggs helps the bread absorb the flavors from the other ingredients and creates a creamy texture in the dressing that is the perfect compliment to the crispy bits that form on the top part that is exposed to the oven.
They also help add body and a richness to the dish that brings out its savory flavors.
The nice thing about a traditional stuffing recipe like this one is it’s good for so many more things than Thanksgiving.
Mushroom, Onion, and Sage StuffingPrint Pin Recipe
- 1 lb French bread
- 1-1/2 cups white onion, diced
- 1 cup celery, diced
- 2 cups mushrooms, chopped
- 2 tsp garlic, minced
- 2 tsp sage, minced
- 1-1/2 tsp thyme, minced
- 2 tbsp butter
- 2 eggs
- 1 cup chicken stock
- 1 cup milk
- 1/2 tsp salt
- 1/4 tsp pepper
- Cut or tear the bread into small bite-sized pieces and leave it out overnight to dry out or lightly toast it on a sheet pan in 350℉ oven for 10 minutes.
- Dice the onion and celery, mince the garlic, sage, and thyme, and chop up the mushrooms. Sauté the vegetables in the butter for 5 to 6 minutes to soften them up.
- In a small bowl whisk the eggs, stock, milk, salt, and pepper together.
- In a large bowl combine the bread, onion, and egg mixtures and let everything sit for 5 minutes, so the bread has time to absorb some of the liquid.
- Pour everything into a lightly greased baking dish and bake in a 350℉ oven for 40 to 45 minutes.
- The stuffing is done when everything is nicely browned and crispy on top.
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