This mushroom sage stuffing recipe was originally shared with us by Rudi’s Bakery. It was created with their gluten-free bread by Chef Dan. But you can use any sturdy dairy-free bread.
The recipe is made with olive oil, not butter, so it’s a naturally dairy-free side dish for the holidays. We’ve updated this recipe and added some more options for nut-free and vegan guests. It’s full of fresh seasonal flavors and will fill your home with a wonderfully warm holiday scent.
Tips: Mushroom Sage Stuffing
Pick a Pretty Casserole Dish for Baking. This is a great oven to table recipe, so you can showcase a nice porcelain baking dish.
Season to Taste? This recipe has one of my pet peeves, “season to taste.” This is fine when you are finishing a dish, but tricky to judge when you are in the preparation stages. I would use about 1 teaspoon of salt and 1/4 teaspoon of black pepper, and adjust from there.
How Much Bread Exactly? Chef Dan used a Rudi’s Gluten Free regular sandwich loaf, which is about 18 ounces. You can use a wheat-based or gluten-free loaf.
Special Diet Notes: Mushroom Sage Stuffing
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, optionally nut-free, peanut-free, soy-free, and vegetarian.
- 1 loaf multigrain bread (gluten-free, if needed)
- ¼ cup olive oil
- 1 whole yellow onion, chopped
- 1 bulb fennel, chopped (can sub celery for milder flavor)
- 2 garlic cloves, minced
- ¼ cup fresh sage, minced
- 1 pound cremini mushrooms, chopped
- Salt, to taste
- Black pepper, to taste
- 1½ cups vegetable stock
- 2 eggs (see post above for egg-free options)
- ½ cup chopped hazelnuts (omit for nut-free)
- Preheat your oven to 250ºF.
- Cut the loaf of bread into rough cubes, anywhere from ½ to /3/4 inch pieces. Spread the bread cubes in a single layer on a baking sheet.
- Bake the bread cubes for 10 to 15 minutes, or until they’re light brown and slightly crisp on the outside. Let cool.
- Turn the oven temperature up to 350ºF.
- Heat the oil in a large sauté pan over medium heat. Add the onion, fennel, and garlic and cook until slightly translucent, 5 to 7 minutes.
- Add the sage and mushrooms and cook everything down for 10 minutes, or until the vegetables are about 50% of their original volume. Season the vegetables with salt and pepper.
- Transfer the bread cubes to a large bowl. Add the cooked vegetable mixture and stir until all of the ingredients are evenly distributed. Season with salt and pepper.
- Pour the vegetable stock and two eggs (unscrambled) over the bread mixture and stir just until combined. You want the egg to fully coat everything and for the bread to be moist but not mushy.
- Evenly spread the stuffing into a 9x13-inch baking dish. Sprinkle the hazelnuts (if using) over the entire casserole.
- Bake the stuffing for 15 to 20 minutes, or until the bread is nicely toasted on top and moist in the middle. The nuts toast on top as the stuffing bakes and release a wonderful holiday aroma.