Mushroom, Onion, and Sage Stuffing

Mushroom, Onion, and Sage Stuffing

Course: Side Dish

Cuisine: American, Traditional

Prep Time: 25

Cook Time: 50

Total Time: 1 15

Servings: servings

Calories: 247kcal

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.

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US Customary - Metric

Equipment

Baking Dish

Ingredients

1 lb French bread torn
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 kosher salt
1/4 tsp black pepper

Instructions

Cut or tear the bread into bite-sized pieces. Place the pieces on a baking sheet and dry them out in a 300℉ (149℃) oven for 15 to 20 minutes.
1 lb French bread
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.
1-1/2 cups white onion, 1 cup celery, 2 cups mushrooms, 2 tsp garlic, 2 tsp sage, 1-1/2 tsp thyme, 2 tbsp butter
Whisk the eggs, stock, milk, salt, and pepper in a small mixing bowl.
2 eggs, 1 cup chicken stock, 1 cup milk, 1/2 tsp kosher salt, 1/4 tsp black pepper
In a large bowl, combine the bread, onion, and egg mixtures and let everything sit for 5 to 10 minutes, allowing the bread to absorb some of the liquid.
Spoon or pour the bread mixture into a lightly greased, uncovered baking dish and bake in a 350℉ (177℃) oven for 40 to 45 minutes.
The stuffing is done when the internal temperature reaches 165℉ (74℃) and everything is nicely browned and crispy on top.

Notes

This stuffing can be cooked in a baking dish or stuffed into a bird. If it is being stuffed into a bird, the USDA strongly recommends that the internal temperature of the center of the stuffing reaches 165℉ (74℃) to avoid any food safety issues.

The USDA also recommends that dry and wet ingredients are not combined before cooking and not to cool stuffing before stuffing a bird. (USDA Stuffing and Food Safety Guide)

Nutrition