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Mushroom Stuffing
Make a savory mushroom stuffing recipe featuring dried cranberries and herbs. Perfect for Thanksgiving and vegan-friendly, it’s irresistibly delicious!
Servings 8 servings
Calories 118kcal
Ingredients
- 8 cups cubed day-old sourdough bread
- 1 large onion diced
- 1 oz 30g dried forester’s mushroom mix, rehydrated and chopped
- ½ cup dried cranberries
- ½ cup butter melted
- 1 cup chicken broth
- 2 teaspoon dried sage
- 1 teaspoon dried thyme
- ¼ cup fresh parsley chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C) if baking alongside the turkey.
- Soak dried mushrooms in hot water for 20 minutes, then drain and chop.
- In a large bowl, combine the bread cubes, onion, rehydrated mushrooms, cranberries, melted butter, chicken broth, sage, thyme, parsley, salt, and pepper. Mix well.
- If stuffing the turkey, loosely fill the cavity and ensure the stuffing reaches 165°F (74°C) when cooked.
- If baking separately, transfer the stuffing to a greased casserole dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake for another 10-15 minutes until golden brown.
Video
Notes
Note: If using fresh mushrooms instead of dried, sauté them first to remove excess moisture. Use 8-10 oz (225-280g) of fresh mushrooms to replace the dried ones.
Nutrition
Calories: 118kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 296mg | Potassium: 105mg | Fiber: 1g | Sugar: 8g | Vitamin A: 190IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg