Mushroom, Onion, and Sage Stuffing

Fresh sage, sautéed onions, and plump mushrooms make this homemade stuffing recipe a timeless classic
Mushroom, Onion, and Sage Stuffing Recipe

This stuffing is a great companion for chicken, turkey, or pork dishes

by | Updated Oct 27, 2020 | 0 comments

This homemade 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.

Sautéing the onion and mushrooms in butter adds flavor

Sautéing the onion and mushrooms in butter adds flavor

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 complement to the crispy bits that form on the top part that is exposed to the oven.

They also help add body and richness to the dish that brings out its savory flavors.

Using eggs and milk add a creaminess to this stuffing

Using eggs and milk add a creaminess to this stuffing

The nice thing about a traditional stuffing recipe like this one is it’s good for so many more things than Thanksgiving.

It’s also delicious with dishes such as Roasted Chicken Breasts, Sous Vide Pork Chops, or Grilled Pork Tenderloin.

Mushroom, Onion, and Sage Stuffing Recipe

Mushroom, Onion, and Sage Stuffing

4.63 from 16 votes
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 9 servings


  • 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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Course: Side Dish
Cuisine: American, Traditional
Keyword: Holiday Dishes, Thanksgiving



Check these out for more:

Nutrition Facts
Mushroom, Onion, and Sage Stuffing
Amount Per Serving
Calories 247 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 52mg17%
Sodium 545mg23%
Potassium 283mg8%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 4g4%
Protein 10g20%
Vitamin A 265IU5%
Vitamin C 2mg2%
Calcium 77mg8%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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