Sourdough Stuffing with Mushrooms, Apples, & Sage

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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.Β We are thrilled and honored to be featured. Thanks PBS Food!

Sourdough Stuffing with Mushrooms, Apples, & Sage

The best stuffing recipe for Thanksgiving, Christmas, or anytime!
Cook Time
45 minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. My mother makes a similar version at Christmas with the addition of sausage meat – it’s delicious! I’m sure this will be very popular at Thanksgiving!

  2. I love that this is baked in a casserole dish because you get lots of crunch in the stuffing. I also love the savory sweet flavors in here and in my opinion you can’t have a good stuffing without some sage – yum!

  3. This recipe looks incredible. Stuffing is my absolute favorite side dish and I love the idea of using sourdough bread! Good luck on your Thanksgiving at home with your new baby πŸ™‚

  4. My mom always uses sage as the main seasoning for her turkeys so this stuffing could be the thing that ties it all together. We’ll be celebrating with her this year so I’ll run it by her. She doesn’t much care for the sweet (apple) taste in things that are savory but maybe I can convince her. Thanks for the great recipe!

  5. I love stuffing with mushrooms but have yet to try it with apples. I bet the sourdough was the perfect choice for this! So nice Josh’s family will be here this year!

  6. Love sourdough. I may have to make this discretely before Thanksgiving to see if it gets the nod of approval from the powers that be. We usually do a sausage stuffing, which always seems to surprise people I talk to. I bet I could incorporate into this easily.

  7. I definitely need a good vegetarian stuffing recipe that will also satisfy the masses this year and I am SO giving this a try! I love the hint of sweet with the apples.

  8. 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!

  9. 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.

  10. 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.

  11. 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!

  12. 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.

  13. 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!

  14. 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!

  15. 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!

  16. 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

  17. 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.

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