If you’re looking to shake things up a bit this year, let me introduce you to my Mushroom Sage Stuffing. It’s a comforting classic but with its own unique personality. And if you are not into mushrooms then omit them and make this a vibrant herb lemon stuffing.
This recipe combines the earthy goodness of fresh mushrooms with the aromatic kick of sage and thyme. A splash of dry white wine and a sprinkle of lemon zest give it a bright lift, while toasted almonds add a delightful crunch.
- Here is Why This Lemon Sage Stuffing Recipe Works
- Ingredients for Lemon Sage Stuffing with Mushrooms
- How to Make Herb and Mushroom Stuffing
- Variations
- Tips for Success with Mushroom Sage Stuffing
- Serving Suggestions
- More Dressing and Stuffing Recipes
- Storage Details
- Frequently Asked Questions
- More Recipes You Will Love
Here is Why This Lemon Sage Stuffing Recipe Works
- The combination of fresh mushrooms, sage, and thyme creates a rich, earthy flavor profile that pairs beautifully with any holiday roast or turkey.
- Comfort Food at its Best. There’s something incredibly comforting about a well-made stuffing. Its savory, warm, and soft qualities make it the ultimate comfort food, and isn’t that what holiday dining is all about? Comfort and togetherness!
- A splash of dry white wine and a sprinkle of lemon zest add a bright contrast to the comforting, hearty elements.
- Toasted almonds give that much-needed crunch, elevating the texture of the stuffing.
Ingredients for Lemon Sage Stuffing with Mushrooms
Here is a list of the ingredients you will need for this stuffing recipe. Scroll down to the printable recipe card for all the details.
Dairy: Butter, eggs
Produce: Large onions, celery, fresh mushrooms, lemon.
Pantry: Dry white wine, bread croutons, toasted sliced almonds, chicken broth or vegetable stock.
Herbs and Spices: Fresh or dried sage, fresh or dried thyme, sea salt, freshly ground black pepper
Ingredient Substitutions for Mushroom and Herb Stuffing
- Dried sage and thyme can be used instead of fresh herbs. Use half the amount listed if you want to use dried herbs.
- If you’re not a fan of almonds, you can swap them for pecans, hazelnuts, chestnuts, or pine nuts.
- For a vegetarian stuffing, use vegetable stock instead of chicken broth.
- If you’re looking for a gluten-free stuffing, use gluten-free croutons.
How to Make Herb and Mushroom Stuffing
Here is a brief overview to get an idea of what to expect with this herbed lemon stuffing recipe. Scroll down to the printable recipe card for all the details.
- Sauté the vegetables.
- Mix the sautéed vegetables with croutons and the other ingredients.
- Add hot broth to the mixture.
- Bake the stuffing covered, then uncovered for a crispy top.
Variations
Want to put your own spin on this mushroom, lemon, sage stuffing recipe? Whether you want to experiment with different types of bread or add unique flavors, these recipe variations offer plenty of room for customization. Here are some simple tweaks to make this stuffing recipe uniquely yours.
- Add dried cranberries for a sweet-tart contrast.
- Use cornbread croutons instead of sourdough.
- To give it a smoky flavor, add some cooked bacon bits or sausage.
- Stir in 1/2 cup of grated Parmesan cheese before baking.
- For wild mushroom stuffing, replace the regular mushrooms with a mix of wild mushrooms and use whole-grain bread for the croutons.
The fresh lemon zest adds a bright, balanced flavor to the stuffing mixture and it enhances the flavors in the herbs. I recommend using a Microplane zester to get small bits of zest that distribute throughout the dressing.
Warm the broth before you mix it into the crouton mixture. The warm broth will absorb much easier than cold broth.
Tips for Success with Mushroom Sage Stuffing
- Taste the vegetable and crouton mixture before adding the eggs to adjust the seasoning.
- For a moister stuffing, feel free to add more broth.
- Use fresh herbs when possible for the most vibrant flavor.
Serving Suggestions
Mushroom lemon stuffing makes a fantastic side dish for traditional holiday meals. It pairs exceptionally well with herb roasted turkey, roast chicken, or holiday ham.
It’s also delicious served alongside Cilantro-Lime Carrots or Roasted Root Vegetables. For complete dinner option, serve it as a side to miso salmon or paprika chicken.
Try stuffing portobello mushrooms or making stuffed squash with the lemony dressing for a vegetarian main dish. Alternatively, stuff bell peppers for an easy one-pan meal.
More Dressing and Stuffing Recipes
- Cornbread stuffing
- Cajun rice stuffing
- Sourdough stuffing
- Artichoke fennel stuffing
- Chicken with freekeh stuffing
Storage Details
- In the fridge: The stuffing can be stored in the fridge for up to 3 days
- In the freezer: The cooked stuffing can be frozen for up to 3 months if stored in a freezer-proof container. Thaw in the fridge.
- To reheat: Add additional broth to the stuffing if it is dry, then place the stuffing in a 350F oven for about 20 minutes or until heated through. You can also zap it in the microwave until warm.
Frequently Asked Questions
Yes, you can prepare the stuffing a day in advance and store it in the fridge before baking.
Yes, as long as you use vegetable broth instead of turkey or chicken broth.
Yes, you can, but homemade croutons give better flavor and texture control.
Our Mushroom lemon and Sage Stuffing is more than just a side dish; it’s a holiday highlight that brings comfort, flavor, and a touch of elegance to your table. It’s versatile, easy to make, and utterly satisfying. This homemade stuffing recipe takes the traditional and gives it a little twist, making your holiday meals even more memorable. Enjoy!
More Recipes You Will Love:
- Fondant potatoes
- Broccoli casserole
- Paper bag turkey
- Sweet potato crunch casserole
- Traeger smoked turkey
- Truffle mashed potatoes
- Green Beans with Bacon
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Lemony Mushroom Sage Stuffing
Ingredients
- 1 cube butter
- 2 large onions chopped onion
- 3 stalks celery 6-inches long, chopped
- 8 ounces fresh mushrooms coarsely chopped
- ½ cup dry white wine
- 10 cups croutons homemade or storebought (16-oz package)
- 3 tablespoons chopped fresh sage or 1-½ teaspoon dried
- 2 tablespoons chopped fresh thyme or 1 teaspoon dried
- 1 tablespoon lemon zest 1 whole lemon
- ½ cup toasted sliced almonds
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 eggs
- 2-½ cups chicken broth
Instructions
- Preheat the oven to 400°F.
- In a large skillet over medium heat, add the butter, and when it has melted, add the onions, celery, and mushrooms and cook until softened about 5-6 minutes. Add the wine and cook for 1 to 2 minutes for the alcohol to burn off. Remove the pan from heat.
- In a large bowl, add the bread croutons, the cooked vegetables, sage, thyme, lemon zest, sliced almonds, salt and pepper. In a small dish, add the eggs and whisk lightly, then stir them into the bread/vegetable mixture.
- In a small saucepan, bring the turkey or chicken broth to almost a boil and pour over the croutons while tossing to combine thoroughly.
- Add the stuffing to a greased 9x13x2-inch oven-proof casserole dish. Spray a large piece of aluminum foil with non-stick spray, and cover the dish, sprayed side down, and bake 30 minutes. Remove the foil and bake another 15 minutes for a crunchy top.
