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Mushroom Sage Dressing

An easy, tasty, and delectable recipe for Mushroom and Sage Stuffing made with Olive Oil. It's the ideal addition to any Thanksgiving or holiday spread!

Mushroom Sage Dressing

Mushroom Sage Dressing


  • 2 sourdough baguettes, cubed and dried out
  • 1 ounce dried porcini mushrooms, rehydrated in 4 cups hot water for 30 minutes
  • 1/2 C + 1 tbsp Redstone Mushroom Sage Olive Oil
  • 1/2 large yellow onion, diced
  • 3 stalks celery, diced
  • 2 minced garlic cloves
  • 8 ounces cremini mushrooms, thinly sliced
  • 2 Tbls minced sage
  • 2 Tbls minced thyme
  • 1 Tbls thinly sliced chives
  • salt and pepper to taste


  1. Preheat oven to 350˚F. Grease a baking dish with 1 tablespoons Olive Oil.
  2. Remove hydrated porcinis from water and chop into bite sized pieces. Set aside and reserve mushroom ‘broth’.
  3. Place a large skillet over medium heat and melt 4 tablespoons Olive Oil. Add onion, celery and garlic and sauté for 6 to 7 minutes. Season with salt and pepper.
  4. Pour mixture over bread cubes and toss together.
  5. Place skillet back over heat and melt 4 tablespoons Olive Oil.
  6. Add cremini and porcini mushrooms and saute for 4 to 5 minutes. Season with salt and pepper.
  7. Stir in herbs and continue to saute for 2 to 3 minutes.
  8. Remove from heat and add mushroom and herbs to bread cube mixture. Toss together.
  9. Pour mushroom broth over mixture and stir together. Allow mixture to sit until most of the broth has absorbed into the bread cubes. Adjust seasonings as needed.
  10. Pour and press mixture into prepared baking dish and cover with foil. Bake for 30 minutes. Remove stuffing from oven and dot top with remaining 2 tablespoons Olive Oil
  11. Place stuffing back into oven, uncovered, for 15 minutes or until top has browned.
  12. Remove from oven, cool and serve.

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