Sourdough Stuffing with Mushrooms & Sage

This Sourdough Stuffing with Mushrooms & Sage is a cozy, savory side dish that captures the essence of fall comfort food. With hearty chunks of rustic sourdough bread, earthy mushrooms, caramelized onions, and fragrant sage, every bite delivers incredible flavor and texture. Whether served alongside turkey, chicken, or as the star of a vegetarian feast, this stuffing brings warmth and depth to any holiday table.

Why You’ll Love This Sourdough Stuffing
🍞 Rustic Texture: Crispy on top, tender and flavorful inside.
🍄 Earthy & Aromatic: Mushrooms and sage create deep, savory notes.
🧈 Perfect Make-Ahead Side: Easy to prep a day in advance.
🥖 Gourmet Twist: Sourdough adds tang and structure you don’t get from regular bread.

Ingredients You’ll Need

• 1 lb (about 10 cups) day-old sourdough bread, cut into 1-inch cubes
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large onion, diced
• 3 celery stalks, diced
• 8 oz cremini or mixed mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp fresh sage, finely chopped
• 1 tbsp fresh thyme leaves
• 2½ cups vegetable or chicken broth (low-sodium)
• 2 large eggs, lightly beaten
• Salt and black pepper to taste

How to Make Sourdough Stuffing with Mushrooms & Sage

Step 1 – Prepare the Bread:
Preheat oven to 350°F (175°C). Spread sourdough cubes on a baking sheet and toast for 10–12 minutes until lightly crisp. Set aside to cool.

Step 2 – Sauté Vegetables & Mushrooms:
In a large skillet, melt butter with olive oil over medium heat. Add onions and celery; cook until soft, about 5 minutes. Stir in mushrooms and cook until they release moisture and turn golden, about 8 minutes. Add garlic, sage, thyme, salt, and pepper, cooking for another minute until fragrant.

Step 3 – Combine Everything:
In a large mixing bowl, combine toasted sourdough cubes and the sautéed mixture. Pour in broth gradually, tossing gently until the bread is moistened but not soggy. Stir in the beaten eggs to bind.

Step 4 – Bake the Stuffing:
Transfer mixture to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes until the top is golden and crisp.

Tips for the Best Stuffing

🥖 Use day-old bread: Slightly stale sourdough absorbs flavor beautifully without getting mushy.
🍄 Mix mushrooms: Try a blend of cremini, shiitake, or oyster mushrooms for depth.
🌿 Don’t skip fresh herbs: Sage and thyme give this dish its signature aroma.
🧈 For extra richness, drizzle a bit of melted butter before baking.

What to Serve It With

This Sourdough Stuffing with Mushrooms & Sage pairs perfectly with:

• Maple-Butter Roast Turkey 🦃
• Herb-Crusted Prime Rib 🥩
• Sweet Potato Casserole with Pecan Streusel 🍠
• Roasted Brussels Sprouts with Bacon 🥓

FAQs

Can I make it ahead of time?
Yes! Assemble the stuffing (without baking), cover, and refrigerate up to 24 hours. Bake just before serving.

Can I make it vegetarian?
Absolutely — use vegetable broth instead of chicken broth for a full vegetarian version.

Can I freeze stuffing?
Yes! Bake first, cool completely, then freeze in an airtight container for up to 2 months. Reheat in the oven before serving.

Conclusion

This Sourdough Stuffing with Mushrooms & Sage is the definition of hearty, rustic comfort. The tangy bread, savory mushrooms, and fragrant herbs come together to create a side dish that’s as elegant as it is cozy. Perfect for Thanksgiving, Christmas, or any fall dinner — it’s a dish that’ll have everyone asking for seconds. 🍞🌿✨