Wild Mushroom and Sage Stuffing
Mushrooms are one of the best seasonal fall ingredients, and I am combining my favorite Canadian-grown varieties in this recipe for Wild Mushroom and Sage Stuffing. Chanterelle, oyster, and shiitake mushrooms are sauteed with onions, celery, and sage before being layered with crusty bread and chicken stock and baked in the oven until golden brown. This stuffing is incredibly savory and will compliment the other flavours on a Thanksgiving menu.
Why Wild Mushroom Stuffing Belongs on Your Thanksgiving Table
Mushrooms are one of the best seasonal fall ingredients, and this Wild Mushroom and Sage Stuffing really lets them shine. By using Canadian-grown varieties like chanterelles, oysters, and shiitakes, you get a rich, earthy depth of flavour that’s perfect for Thanksgiving. Combined with onions, celery, and fragrant sage, this stuffing is savoury, comforting, and the perfect companion to roasted turkey.
Tips for Making the Best Mushroom Stuffing
The secret to a great stuffing lies in balancing textures. Sautéing the mushrooms until golden helps concentrate their flavour while keeping them tender. Layering the bread cubes with the mushroom mixture ensures every bite is seasoned and moist without being soggy. Using chicken stock adds richness, but you could easily substitute turkey stock if you have some from your roast.
Serving Suggestions for Mushroom and Sage Stuffing
This stuffing is hearty enough to stand on its own, but it really shines when paired with other Thanksgiving dishes. The umami of the mushrooms complements roasted turkey beautifully, while the sage ties it back to classic holiday flavours. It’s a recipe that feels traditional, yet elevated with local, seasonal ingredients.
👉 See exactly how I make this Wild Mushroom and Sage Stuffing by watching my Canadian Thanksgiving YouTube series!
Wild Mushroom and Sage Stuffing
Ingredients
- 1 tablespoon olive oil
- ¼ cup + 2 tablespoons salted butter
- 1 cup yellow onion finely chopped
- 3 stalks celery finely chopped
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 pound mixed wild mushrooms I used chanterelle, oyster, and shiitake
- 3 tablespoons fresh sage finely chopped
- 1 loaf white bread cut into 3-cm cubes, dried overnight
- 1 ½ cups chicken stock
Instructions
- Preheat the oven to 350 degrees F.
- Heat a large frying pan over medium-high heat. Once hot, add the olive oil and 1/4 cup of salted butter. Once the butter has melted, add the onion, celery, salt and pepper. Saute for 5 minutes, until the vegetables have softened. Remove from the pan and reserve in a bowl off to the side.
- Add the mushrooms to a dry pan over medium heat. Saute for 2 to 3 minutes, then add the remaining 2 tablespoons of butter. Fry over medium heat for 5 to 7 minutes, until the mushrooms have released their water and are tender. Add the onion and celery mixture back to the mushrooms and add the sage. Mix to combine and cook for an additional minute, then remove from the heat and let cool slightly.
- Arrange one third of the bread cubes in the bottom of a 9×13-in pan. Top with half of the mushroom mixture, layer another third of bread cubes on top. Add the remaining mushroom mixture and a final layer of bread cubes. Pull some mushrooms out from under the top player of breadcrumbs and arrange on top for a nice presentation. Pour the chicken stock over the stuffing and cover with a piece of aluminum foil.
- Bake in the centre of the oven, covered, for 1 hour. After 1 hour, remove the foil and bake, uncovered, for 30 minutes.
- Let cool on the counter for 10 minutes before serving and enjoy!
Video
Nutrition
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