Sourdough Stuffing with Mushrooms, Apples, & Sage
Updated March 26, 2019
Thanksgiving is right around the corner. We are not traveling this year because of our new bundle of joy. Instead, Josh’s family is coming to us. We will be cooking up a feast in our own kitchen. On Sunday, we tested a few Thanksgiving recipes to make sure they were good enough for the big day. We made a Sourdough Stuffing with Mushrooms, Apples, and Sage that passed with flying colors. This is my new favorite stuffing recipe and will be making an appearance at our Thanksgiving dinner table this year.
The stuffing is made with crusty sourdough bread. I usually don’t like stuffing because I don’t like the “mushy” texture, but this stuffing is not mushy at all. The sourdough bread softens and is moist, but keeps a nice texture. The onion, celery, cremini mushrooms, Granny Smith apples, and fresh sage add great flavor. I love the slight sweetness the apples add to the stuffing. Josh, who usually prefers sausage stuffing, said this vegetarian stuffing was his new favorite recipe. Yay! I am glad we both loved it.
We baked the stuffing in the oven, but you can go the traditional route and “stuff your bird” with this stuffing. If you are still deciding on which stuffing recipe to serve up this Thanksgiving, look no further. This Sourdough Stuffing with Mushrooms, Apples, and Sage is the perfect side dish to serve at your holiday meal.
Also, check out our feature on PBS Food. We are thrilled and honored to be featured. Thanks PBS Food!
Sourdough Stuffing with Mushrooms, Apples, & Sage
Ingredients
- 1 loaf crusty sourdough bread cut into 1/2-inch cubes (about 11 cups)
- 3 tablespoons unsalted butter
- 1 large onion diced
- 4 ribs celery chopped
- 3 cups fresh cremini mushrooms sliced
- 4 Granny Smith apples cored and chopped
- 3 cups vegetable broth
- 2 large eggs
- 1/3 cup chopped fresh sage leaves
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Preheat oven to 300 degrees F. Evenly spread bread cubes out on two baking sheets and bake for 15 minutes, or until bread is dried but not browned. Transfer bread cubes to a large bowl.
- Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion, celery, mushrooms, and apples. Cook until vegetables and apples are soft, about 10 minutes. Add the mixture to the bread and stir to combine.
- In a medium bowl, whisk together the vegetable broth and two eggs. Pour the broth mixture over the bread and stir to combine. Make sure all of the bread cubes are well coated with the liquid. Season with sage, salt, and pepper and stir well.
- Pour stuffing into a greased 9 x 13 pan. Bake at 350 degrees F for about 45 minutes, or until the stuffing is lightly browned and crisp on top. Remove from the oven and serve warm.
Have you tried this recipe?
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Delicious! Looks so tasty 🙂
This looks absolutely AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!
You and Josh are such good cooks! Love this dressing recipe! Looks so delicious and healthy.
This sounds so good. I like the addition of the apes which I’m sure helps to keep it moist when cooked outside of the Turkey. I’m sure if cooked inside would be even better. in fact come to think of it this would be great I side a pumpkin like the recipe Dorie Greenspan does. Thanks for sharing!
Yep, that sounds like a winner on my Thanksgiving table. Can’t wait to try it.
Love the stuffing! Sage is such great ingredient in stuffing 🙂
Oh Maria! That stuffing looks just wonderful, I love the whole mushrooms in there!
Such classic flavors that you can’t go wrong and I like the addition of tangy sourdough.
I have to admit – I don’t normally love vegetarian stuffings, but this one sounds SO good!!
This looks heavenly! I love a good stuffing!
What a fabulous stuffing recipe!
I love this!! Looks and sounds amazing Maria
You have some amazing recipes, and I have printed several. My only suggestion on the printable recipe page is to keep a small photo of the dish on the page. It adds a lot to the recipe to be able to see it–especially for new cooks or for dishes I haven’t made for a while.
This looks amazing! Love that you used sourdough bread. If you are interested, you should totally enter this recipe in the Stuffing and Dressing contest this week on Better Recipes. Heck, why not? There is a $5,000 prize up for grabs! http://www.betterrecipes.com/contests/stuffing-dressing-recipe
I honestly think we need to have a second Thanksgiving devoted entirely to stuffing!! This one would definitely be at the top of the list!!
Thank you for the wonderful recipe! It looks simply amazing!
I had to share it on my blog – http://www.thecleaneatingmama.com/2011/11/tofurkey-day-1.html
Love your blog – keep up the great work!
XxOo
Tasha
Glad you liked our stuffing recipe! Thanks for the shout out!
I love stuffing. I like the idea of making it with sourdough , apples and sage. It must be delicious! Thanks Maria. Congratulations on being featured. Have a wonderful weekend.
Thanks Mari!
What a wonderful idea for a stuffing. I adore sourdough bread, but have never thought of making my stuffing with it. I’m sure this tastes as good as it looks!
I haven’t had sourdough bread in so long, I do miss it – what a terrific vegetarian stuffing recipe with all the classic ingredients for a good Thanksgiving stuffing.
This looks crazy delicious, especially the crunchy pieces of bread! I normally like sausage stuffing, too, and the recipe I make is almost identical to this one with the addition of sausage. Happy Thanksgiving!
I love this combination. Perfect for next week’s big meal!
Great feature!! Love the kitchen. I guess I haven’t been reading long enough to have seen a full picture of it before 🙂
Think this could be made in a crockpot?
I haven’t tried it in a crockpot, but I am sure it would work. Let me know if you try it!
Just had this with our Christmas dinner — delicious combination of flavors, but ours was a little soggy even though it reached egg-safe 160 degrees. Possibly I should have sauteed the veggies a bit longer to get them to give up more of their liquids. I always bake my “dressing” instead of using it as “stuffing” but I’m tired of my intrepid foodie family members insisting on the same-ol’-same-ol’ dressing 2x/year! This was a nice change and went well with our ham. Good thing I have a monster (4′ across, 2.5′ tall) sage plant! I’ll be making this again!
Nice recipe – thank you, Maria
Hi! Love that I found this. Had the idea of making a mushroom apple butternut squash stuffing and this is a great outline. I had one question- I was planning on pre making the stuffing one day early. I thought maybe this would enrich the flavors to marinade and then reheat the next day in the oven. My only fear is it drying out too much. Maybe I could add extra stock for moisture? Do you have any advice? Thanks!
You can add a little extra stock, but it should be fine. Just cover it and keep it in the fridge.
The stuffing does sound divine, and where’d you get that beautiful pan? Is it Emile Henry? Oh i want it.
I love this recipe – especially a stuffing without meat! I seems so much lighter and a better alternative for Thanksgiving! I am doing a Thanksgiving Round-Up Series next week on my blog and I would love to share this recipe. Please email me if you are happy for me to include this recipe (and any other Thanksgiving delights you may have to share!) Ruth x
You may link to the recipe! Thanks!
How far in advance can I make this?
I have made it the day before and it is just fine!
Do you think I could cook this in a crockpot. I have too little oven room.
This recipe looks beautiful!!! Is there something that would be a good replacement for the mushrooms? I love the idea of the apple and sage but I really don’t like mushrooms.
You can leave them out. I know a lot of people like sausage in their stuffing.
Everything about this sounds great – except for the eggs. Wonder if it will be good without it…
It’s Look Awesome! Actually, this Ingredient and Making Process are Inspire me to try this at my Kitchen. It’s Looks Great!! Hope I will enjoy it!
This sounds delicious! I’m thinking of making this for Thanksgiving. If I were to make it the day before, how do you recommend reheating it? If in the oven, what temp and for how long? Thanks so much!
Bring the baked stuffing to room temperature so that it will re-heat evenly and then warm it up in a 350°F oven, covered, for about 30 minutes or until heated through.
Silly question, but do you peel the apples in this recipe? Thanks so much!
It’s personal preference, if the skins bother you, go ahead and peel the apples.
This looks delicious! Could I prepare the dressing the day before I’m going to bake it or would it get too soggy? I’m planning to make this for Thanksgiving!
You can get everything prepped but I wouldn’t put it together until the morning of Thanksgiving. If it sits in the pan uncooked, the bread will get soggy. If you want to bake it the day before, you can reheat it on Thanksgiving. Let the stuffing come to room temperature and then heat in the oven (300 degrees F), covered, until heated through, about 30 minutes.
Can you put the sourdough stuffing together the day before and then cook it? Just wondering…
Thanks!
Sarah K
You can assemble the stuffing the day before, you just don’t want to bake it until the day of. Bring the baked stuffing to room temperature so that it will reheat evenly. This will take about 30 minutes.
Smells alone rate a ten star but the taste is even better!
Yay!