Classic Herb Stuffing with Mushrooms
Crisp-topped, tender-centered stuffing with sage, thyme, celery, onion and mushrooms, baked in a dish so it gets those golden edges everyone fights over.
Diet swaps
- Gluten-free: Use gluten-free bread, wraps or buns.
- Dairy-free: Use olive oil or dairy-free butter instead of butter.
- Vegetarian or pescatarian: Use vegetable broth instead of chicken broth.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 lb Crusty sourdough or whole-grain bread, cubed and dried
- 3 tbsp Unsalted butter
- 2 tbsp Extra-virgin olive oil
- 1 Onion, diced
- 3 stalks Celery, diced
- 8 oz Cremini mushrooms, chopped
- 2 tbsp Fresh sage, chopped
- 1 tbsp Fresh thyme leaves
- 1/4 cup Fresh parsley, chopped
- 2 Large eggs
- 3 cups Low-sodium chicken or vegetable broth
Directions
- Dry the bread cubes overnight on a sheet pan, or bake at 300°F for 20 minutes.
- Melt butter with oil; cook onion, celery and mushrooms 10 minutes until soft. Stir in herbs.
- Heat oven to 375°F. Toss bread with the vegetables. Whisk eggs with broth, pour over and toss until evenly moist.
- Spread in a greased 9x13 dish. Bake covered 20 minutes, then uncovered 20 to 25 minutes until golden and crisp on top.
Calorie breakdown
Per serving: bread 100 · butter + olive oil 45 · eggs 12 · vegetables + broth 13
💡 Lighter tip: Baking stuffing in its own dish (not in the bird) keeps it food-safe and gives you more crispy edges.
Helpful for this recipe
9x13 ceramic baking dishShop on Amazon →Bread knifeShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →