I love fruit in my stuffing. Whether it’s cranberries, apples or dried cherries, I love how the sweetness from the fruit brings out savory and salty flavors in the stuffing. Paired with the earthy and hearty texture of mushrooms, it’s a popular combination well beyond the Thanksgiving table.
I also like to add a little extra broth to my stuffing because I like to keep it moist, and I also like to leave it in the oven about 10 minutes longer than normal to achieve a crispy top. Every family does stuffing a little differently, but once you consider adding mushrooms, you’l have a hard time saving it for the big day.
If you’ve got vegetarian guests, or are a vegetarian yourself, this stuffing is for you. All the delicious meatless flavors of Thanksgiving, packed into one baking dish. Enjoy!
- 1 Tbsp olive oil
- 16 oz. sliced white mushrooms
- 1 small white onion chopped
- 1/2 cup Marsala cooking wine
- 12 oz. bag herb cubed stuffing mix
- 1 cup dried cranberries
- 1 tsp 1 teaspoon celery salt
- 1/2 tsp sage
- 1 tsp pepper
- 2 cups vegetable broth
- Preheat oven to 350 F.
- Add the olive oil to a large skillet and then saut the sliced mushrooms and chopped onion with the Marsala cooking wine. Let saut for about 6-8 minutes, or until mushrooms have browned and onions turned opaque.
- In a large mixing bowl, toss together the herb cubed stuffing mix, dried cranberries, celery salt, sage and pepper.
- Once the mushrooms have sauted, add them to the stuffing mix and toss well.
- Stir the vegetable broth into the stuffing mix and gently turn into a 913-inch glass baking dish.
- Bake in the preheated oven for 30 minutes. Or add an additional 10 minutes to your baking time if you want a crispy top.
- Serve warm as side dish with roasted turkey.