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’ll 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!

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Mushroom Cranberry Stuffing

Prep Time15 minutes

Cook Time30 minutes

Ingredients 

• 1 Tablespoon olive oil
• 16 oz. sliced mushrooms
• 1 small white onion, chopped
• cup Marsala cooking wine
• 12 oz. package herb cubed stuffing mix
• 1 cup dried cranberries
• 1 teaspoon celery salt
• teaspoon sage
• teaspoon pepper
• 2 cups vegetable broth

Instructions

• Preheat oven to 350.
• 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.