Ditch your boxed stuffing: Mushroom, Hazelnut + Sage Stuffing

This is my mom’s classic recipe, but tweaked a little and freshened up a bit. We’ve replaces the dried sage and canned mushrooms with fresh.

You can use store-bought sandwich bread with the crust cut off— but we of course prefer using our house sourdough bread. It adds flavor texture and is way better for you.

This recipe can also easily be made VEGAN. Swap your turkey or chicken stock out for mushroom broth for a vegan 2x mushroom flavor, and ditch the eggs. Replace your butter with olive oil.


8 c cubed country loaf (wheat, olive, or sesame would also be great)

1 1/2 cups finely chopped shallots

1 1/2 sticks unsalted butter, divided

1 1/2 pounds cremini or wild mushrooms, sliced

2 teaspoons chopped fresh thyme

2 teaspoons finely chopped fresh sage

1/2 cup dry yummy white wine

2 cups toasted hazelnuts, coarsely chopped

1/2 cup finely chopped flat-leaf parsley

4 cups turkey or chicken stock, for vegan replace with mushroom or vegetable stock

3 large eggs, lightly beaten

1/2 tsp salt

Toast bread cubed in a 400 degree oven for 10-15 minutes. Transfer to a medium size bowl.

Start shallots in a skillet with 1 stick of butter. Once limp add herbs and mushrooms and salt. Stir occasionally and cook mushrooms until reduced, limp, and browned.

Deglaze with wine. Cook until wine is reduced by half, scraping any browned bits into the mix.

Pour over toasted bread. Fold wet over bread until it is thoroughly mixed.

Whisk cooled stock and eggs together, and then pour this over bread mixture as well. Transfer to a baking dish.

Bake at 400 F, covered loosely with foil for 30 minutes. Remove foil to brown the top, bake for another 10 or so minutes until toasty.

Kristin Delfs