This mushroom, onion, and sage stuffing recipe is a great 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 good bread and fresh herbs than you can get from stuffing in a box or a bag.
The key to homemade stuffing is to either leave the bread our for a day or to toast it in the oven first to get the moisture out. This recipe works equally well as a dressing or stuffing.
Prep Time: 15 minutes
Cooking Time: 50 minutes
Servings: 6 to 10 servings
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.