Holiday Recipe: Mushroom Sage Stuffing

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So when I saw this recipe’s first ingredient was bacon I thought, hmmm what could be wrong with it? Then I saw that there were mushrooms in it. I’m so not a mushroom fan, but my ENTIRE family loves them. So what do you think? Should I try it for them? To be nice?

If you are a mushroom fan I think you should try it, because every recipe from Chef Todd is amazing, AND the great thing about Freeze Dried Mushrooms is you can buy a can and then use them when you want. No more rotting, leftover fungus in your fridge… Can you tell I don’t love mushrooms?


Mushroom Sage Stuffing

Prep Time: 30 minutes
Yield: 12 servings
Source:Chef Todd Leonard

1⁄2 c smoked bacon, diced small
1 T garlic
4 oz butter (1 stick)
4 c water
1 T sage, fresh
1⁄2 c thrive chopped onions
2 T thrive chicken bouillon
1 c thrive celery
2 c thrive mushroom pieces
1 t pit seasoning
1 t season salt
1 lb dried bread pieces (about 1 loaf)

Preheat oven to 350⁰F. In a 2-quart saucepan, brown the bacon. Add the garlic and sweat until lightly browned. Add the butter and melt together. Add the water and all remaining ingredients except bread. Bring to a simmer for 8 minutes.
Place the dried bread in a large bowl and pour mixture over it in small amounts while stirring. Mix well. Bake in a casserole dish or on a cookie sheet for 12–15 minutes or until golden brown and crisp around edges.
Note: Use more or less water depending on how moist you’d like the stuffing.
Featured in the December 2012 THRIVE Live!

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