Mushroom Sage Stuffing Recipe

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French or Italian bread works really well for this stuffing recipe. Either option will provide a fresh flavor to complement the celery and mushrooms, and the soluble fibers in the bread will allow it to absorb the liquid much more quickly. Serve as a side dish with roast chicken, turkey, or duck.


  • 1 cup chicken broth
  • 6 cups bread cubes, toasted
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 teaspoon orange peel, grated
  • 2 teaspoons sage, freshly minced
  • 2 cups Shiitake mushroom caps, sliced
  • 1/4 cup butter
  • 1/4 cup celery, chopped


Preheat over to 325 degrees. Grease a 2-quart shallow casserole dish and set aside.

Melt butter over medium heat in a large saucepan. Add the celery, onion, and mushrooms. Stir for 5 minutes, or until the vegetables are tender.

Add sage, salt, pepper, and orange peel. Stir until well blended. Add the cubed bread pieces and gradually add broth. Stir constantly until the bread has absorbed the liquid.

Place into casserole dish and bake for 30 minutes or until the stuffing is lightly browned.

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