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+ servings

Mushroom Cranberry Stuffing

Fabulous side dish for your next holiday meal!
Prep Time15 minutes
Cook Time30 minutes
Servings - 8 servings


  • 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.