Mushroom Cranberry Stuffing

Recipe Courtesy of Erin from $5 Dinners


Erin from $5 Dinners puts a savory and sweet spin on traditional stuffing that will please every palate at your holiday feast.

Serves: 8-10


1 Tablespoon olive oil
16 oz. sliced mushrooms
1 small white onion, chopped
¼ cup Marsala cooking wine
12 oz. package herb cubed stuffing mix
1 cup dried cranberries
1 teaspoon celery salt
½ teaspoon sage
½ teaspoon pepper
2 ½ cups vegetable broth


  1. Preheat oven to 350.
  2. Add the olive oil to a large skillet and then sauté the sliced mushrooms and chopped onion with the Marsala cooking wine. Let sauté for about 6-8 minutes, or until mushrooms have browned and onions turned opaque.
  3. In a large mixing bowl, toss together the herb cubed stuffing mix, dried cranberries, celery salt, sage and pepper. Once the mushrooms have sautéed, add them to the stuffing mix and toss well.
  4. Stir the vegetable broth into the stuffing mix and gently turn into a 9×13-inch glass baking dish.
  5. Bake in the preheated oven for 30 minutes. Or add an additional 10 minutes to your baking time if you want a crispy top.
  6. Serve warm as side dish.


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