This recipe for sage, lemon and mushroom stuffing is awesome-tasting with a little lemon tang. It is moist inside and crunchy on top. It is an easy mushroom turkey stuffing for any occasion.
Happy Thanksgiving! This is one of my favorite holidays and not just because of all the great food but it is a time to gather with family and friends and give special thanks for all our blessings.
What would life be without turkey stuffing for Thanksgiving dinner? I would be in big trouble with my family if I did not have a moist stuffing with a crunchy top sitting on the table beside the roast turkey on Thanksgiving Day. This sage, lemon and mushroom stuffing should keep them happy!
As much as I love the flavor that comes from ‘stuffing the bird’ this stuffing, baked in a casserole dish is hard to beat. I made a broth from the neck and turkey giblets so it has some of that great turkey flavor that it would have if stuffed into the bird.
Adding the white wine and lemon juice boosts the flavor up a couple notches. Along with the onion and celery I added mushrooms and zest from one lemon. Sage is a must-have and and can be fresh or dried but this recipe uses fresh sage and fresh rosemary.
There are so many varieties of stuffing with added sweetness from ingredients of raisins, cranberries or fresh apple slices or such, but my style is a savory herb stuffing and often I add chopped almonds or pecans.
To save time on a busy day in the kitchen you can prepare this the night before Thanksgiving and put it into a casserole dish, cover it with foil and then bake it while the turkey is resting.
I wish you all a happy Thanksgiving! 🙂
- 1 cube butter
- 2 large onions, chopped onion
- 3 stalks celery, 6-inches long, chopped
- 8 ounces fresh mushrooms, coarsely chopped
- 1/2 cup dry white wine
- 10 cups homemade bread croutons, made from sourdough bread (or 16-oz package croutons)
- 3 tablespoons chopped fresh sage or 1-1/2 teaspoon dried
- 2 Tbs. chopped fresh thyme or 1 teaspoon dried
- 1 tablespoon lemon zest (1 whole lemon)
- 1/2 cup toasted sliced almonds
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 eggs
- 2 1/2 cups turkey broth made from braising the neck and giblets or canned chicken broth
- 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.