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Home > RECIPES > Lunch/Brunch/Dinner > Mushroom & Sage Stuffing
Mushroom & Sage Stuffing

1 lb loaf Italian or Vienna bread, cut into 1/2” - 3/4” cubes
6 tablespoons Maine-ly Drizzle's Mushroom & Sage Extra Virgin Olive Oil, divided
2 cups chopped celery, about 3 large
2 cups chopped yellow onion, about 1 extra large
1 lb button mushrooms, chopped
1/4 cup chopped parsley
3/4 teaspoon poultry seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 - 3/4 cup chicken broth

Place bread cubes in extra large bowl. Heat two tablespoons olive oil in large skillet. Stir in celery and onion. Cook, stirring occasionally, until celery is soft and onions are transparent.

Heat oven to 350ºF. Pour celery and onions over bread cubes. Heat 2 tablespoons olive oil in same skillet. Stir in mushrooms. Cook over medium high heat, stirring occasionally, until mushrooms are soft and most of the liquid has cooked off. Pour over celery.

Drizzle last two tablespoons olive oil over mushrooms. Sprinkle with parsley, poultry seasoning, salt and pepper. Toss gently to distribute ingredients evenly. Drizzle over 1/4 cup broth; toss in. Drizzle over second ¼ cup broth; toss in. Depending on how much liquid was added with mushrooms, and how moist you prefer your stuffing, stir in third 1/4 cup broth.

Pour into 13”x9” greased baking dish. Cover with foil and bake 25 minutes. Uncover and bake additional 15 minutes.

If desired, use 1/2 cup stuffing per lb of turkey; pack loosely.