Mushroom, Apple and Sage Dressing
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 8 servings
  • 2 tablespoons oil, divided
  • 1 tablespoon butter
  • 4 ounces mushroom caps, crimini, quartered
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced onions
  • 1 large egg (optional if allergic)
  • ¼ cup heavy cream, or more to taste
  • ½ cup chicken stock (or vegetable if making vegetarian)
  • 1 stick butter, melted
  • 1 tablespoon fresh sage, minced
  • 1 tablespoon fresh rosemary, minced
  • 5 cups loaf Italian bread, cubed (about ½ loaf)
  • 1 apple, diced
  1. Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium high heat. Add the mushrooms, and cook until caramelized, stirring occasionally. If mushrooms are cooking too quickly, reduce heat to medium to reduce the risk of burning. Remove mushrooms from pan and set aside. Add remaining oil to the pan and add celery, carrots and onions; cook until softened, about 5-10 minutes.
  2. While vegetables are cooking, combine eggs, cream, and stock together and whisk until well combined. In a large bowl, toss together the bread with the mushrooms, vegetable mixture, liquid ingredients, melted butter, apples, sage and rosemary. Put stuffing into a large oven safe dish and press down into an even layer. Bake, uncovered or covered, at 375 degrees for 45 minutes. If desired, pour some turkey drippings over the dressing prior to serving.
Recipe by Cooking With Michele® at