Savory Mushroom Dressing
Transform your holiday table with this deliciously rich and aromatic Savory Mushroom Dressing! Bursting with the earthy flavors of sautéed mushrooms, fresh sage, and thyme, this classic side dish gets a gourmet twist. Cubed day-old bread is perfectly soaked in a mixture of vegetable stock and beaten eggs, ensuring a moist yet fluffy texture with a satisfyingly crisp top. With sautéed onions, celery, and garlic forming a fragrant base, every bite is a comforting blend of hearty and herbal notes. Perfect for pairing with roasted meats or as a vegetarian-friendly centerpiece, this easy-to-make stuffing bakes to golden perfection in under an hour. Ideal for Thanksgiving, Christmas, or any cozy family dinner, this crowd-pleaser is sure to become a tradition.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 2 stalks Celery, finely chopped
- 3 cloves Garlic, minced
- 12 ounces Mushrooms, finely chopped (such as cremini or white button)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 1 tablespoon Fresh sage, finely chopped
- 1 teaspoon Fresh thyme, stems removed
- 6 cups Day-old bread, cubed (about 1-inch pieces)
- 2 cups Vegetable or chicken stock
- 2 large Eggs, beaten
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick cooking spray.
In a large skillet, heat the butter and olive oil over medium heat until melted and shimmering.
Add the diced onion and celery to the skillet. Sauté for 5-7 minutes until the vegetables are softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped mushrooms to the skillet and season with salt and black pepper. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and are browned.
Stir in the fresh sage and thyme, allowing the herbs to become fragrant, about 1 minute. Remove the skillet from heat and set aside.
In a large mixing bowl, combine the cubed bread and the mushroom mixture, tossing gently to evenly distribute.
Gradually pour the vegetable or chicken stock over the bread mixture, stirring gently to moisten all the bread pieces.
In a small bowl, whisk the beaten eggs, then pour them over the bread mixture. Mix gently until all ingredients are combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover the dish with aluminum foil.
Bake in the preheated oven for 25 minutes, covered. Then remove the foil and bake for another 15-20 minutes, or until the top is golden brown and slightly crisp.
Remove the dish from the oven and sprinkle with fresh parsley before serving warm.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 1930 mg | 84% | |
| Total Carbohydrate | 125.4 g | 46% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 10.2 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 195 mg | 15% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 575 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
