Mushrooms are one of the best seasonal fall ingredients, and I am combining my favorite Canadian-grown varieties in this recipe for Thanksgiving Mushroom and Sage Stuffing. Chanterelle, cremini and white shimeji 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. Pair this stuffing with a glass of Haywire Merlot for the perfect Thanksgiving pairing!
Recipe and Images by: Melissa Leung – Season and Serve Blog
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
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 cremini mushrooms
- ½ pound chanterelles
- ¼ pound white shimeji mushrooms
- 3 tablespoons fresh sage, finely chopped
- 1 loaf white bread, cut into 3-cm cubes, dried overnight
- 1 ½ cups chicken stock (or substitute with vegetable or mushroom stock)
- 1 bottle Haywire Merlot, for serving
DIRECTIONS
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. Sauté 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. Sauté 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 center of the oven, covered, for 1 hour. After 1 hour, remove the foil and bake, uncovered, for 30 minutes.
Let cool for 10 minutes before serving and enjoy with a glass of Haywire Merlot!
Recipe Notes: You can make this stuffing vegetarian by swapping the chicken stock with vegetable or mushroom stock.
