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Chanterelle Sage Stuffing

Earthy chanterelle mushrooms, sage and leeks come together with toasted bread cubes in this rustic Out West Chanterelle Sage Stuffing.
Prep Time15 mins
Cook Time40 mins
Course: Side Dish
Cuisine: American, PNW, Thanksgiving, Vegetarian
Keyword: Thanksgiving Dressing, Vegetarian Thanksgiving
Servings: 6


  • 8 cups seasoned toasted bread cubes
  • 2 tbsp. vegetable oil or bacon grease divided
  • 1 cup shallot thinly sliced
  • 1 cup celery sliced
  • 1 tbsp. garlic minced
  • 3 cups chanterelle mushrooms thick sliced or torn
  • 1/2 cup butter sliced in a few pieces for easy melting
  • 3 tbsp. fresh sage rough chopped
  • 1 egg
  • 1 1/2 cup chicken broth


  • Place seasoned toasted bread cubes in large mixing bowl. If making your own: Toss bread cubes with 1 tablespoon poultry seasoning and 1/4 teaspoon salt, place on sheet pan and bake at 350 degrees for about 15 minutes until toasted.
  • Sauté shallot, celery and garlic in 1 tablespoon of either vegetable oil or bacon grease over medium high heat for about 2 minutes. Set aside.
  • Add remaining 1 tablespoon vegetable oil or bacon grease to pan and sauté chanterelles mushrooms over medium high heat for about 3-4 minutes.
  • Turn the heat off and add butter to the pan, letting it melt into the chanterelle mushrooms.
  • Combine shallot mixture and chanterelle mushroom mixture to seasoned toasted bread cubes. Fold in sage.
  • Whisk egg into broth and combine with toasted bread cube mixture until completely coated.
  • Place stuffing mixture in a prepared baking dish, cover with foil and bake for 40 minutes at 350 degrees. Remove foil for the last 10 minutes if you like a crispier top.