Lemony Mushroom Sage Stuffing

A dish of stuffing with a serving spoon, a kitchen towel in the background.

Lemony Mushroom Sage Stuffing

Our Mushroom Sage Stuffing is homey comfort food with a little extra something. We kick things off with sautéed mushrooms, onions, and celery, then bring in herbs like sage and thyme to get those classic holiday vibes going.

A splash of white wine and a sprinkle of lemon zest give the dish a bright lift. And toasted almonds add just the right amount of crunch. Trust us, whether it's sitting next to a turkey or stealing the show on its own, this stuffing is a crowd-pleaser.

4.79 from 14 votes

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Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: servings

Calories: 896kcal

Author: Pat Nyswonger

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.

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