Mushroom, Onion And Sage Stuffing Recipe

Name: Mushroom, Onion And Sage Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10-½ cups dried bread crumbs (or 16-18-ounce loaf rustic white bread); 6 tablespoons unsalted butter; additional 2 tablespoons, melted; 4 cups mushrooms, quartered; 1 pound yellow onions, diced; 4 large stalks celery, diced; 3 large cloves garlic, minced; 1/4 cup finely chopped fresh sage leaves; Leaves from 2 stalks thyme; 2 large eggs, beaten; 2 1/2-cups chicken or vegetable stock; 1 teaspoon poultry seasoning; 1 teaspoon salt; Freshly ground black pepper

Servings: persons

10-½ cups dried bread crumbs (or 16-18-ounce loaf rustic white bread)
6 tablespoons unsalted butter; additional 2 tablespoons, melted
4 cups mushrooms, quartered
1 pound yellow onions, diced
4 large stalks celery, diced
3 large cloves garlic, minced
1/4 cup finely chopped fresh sage leaves
Leaves from 2 stalks thyme
2 large eggs, beaten
2 1/2-cups chicken or vegetable stock
1 teaspoon poultry seasoning
1 teaspoon salt
Freshly ground black pepper

1
1. Preheat oven to 375u00b0F and butter a 9x13 baking dish.
2
2. Rinse, pat dry and quarter the mushrooms. Heat the butter in a large pan and add mushrooms, onions, celery and garlic and cook until they are soft, stirring frequently.
3
3. Add sage and thyme to the vegetables and cook for a 3 minutes, then take off heat.
4
4. Beat the eggs with the chicken stock and season with salt and pepper and poultry seasoning.
5
5. In a large bowl, combine the breadcrumbs and egg mixture. Then add in the cooked vegetables and herbs.
6
6. Pour into baking dish and drizzle with melted butter.
7
7. Cover and bake for 30 minutes. Uncover and bake for another 15-20 minutes or until top is browned. Some burned pieces are fine.
8
8. Let cool for 10 minutes before serving.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10-½ cups dried bread crumbs (or 16-18-ounce loaf rustic white bread), 6 tablespoons unsalted butter; additional 2 tablespoons, melted, 4 cups mushrooms, quartered, 1 pound yellow onions, diced, and more.

Yes, Mushroom, Onion And Sage Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom, Onion And Sage Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions