Mushroom Olive Oil Stuffing | Zucchi Recipes
A twist on the classic Thanksgiving side, this mushroom olive oil stuffing is full of flavor, with light and crispy edges.


  • 1 /

    large yellow onion, finely diced

  • 2 /

    large stalks celery, finely diced

  • 1 /

    clove garlic, minced

  • 1/2 pound /

    mushrooms, sliced

  • 6-8 /

    sprigs fresh sage, minced

  • 1 /

    sprig rosemary, minced

  • 2 /

    sprigs thyme, minced

  • 2 /

    teaspoons dried sage

  • 2 /

    teaspoons cracked black pepper

  • 6 /

    tablespoons Zucchi Heritage Extra Virgin Olive Oil

  • 1 /

    loaf whole wheat bread, cut into ¾-inch cubes

  • 1-2 cups /

    cups vegetable stock

  • 1/2 cup /

    cup dried cranberries

  • 3/4 /

    cup walnuts, halves and pieces

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Toast walnut at 350°F for 5-6 minutes.

Heat 2 tablespoons of Zucchi extra virgin olive oil in a large sauté pan or dutch oven over medium heat. Add the onion, celery, and garlic. Turn the heat to medium-low and cook the veggies for 6-8 minutes until soft and translucent.

Add the minced herbs, dried sage, and black pepper. Stir together with the vegetables. Add the bread cubes and another 1-2 tablespoons of olive oil. Cook, stirring constantly, for 5-6 minutes until everything is evenly mixed.

Add the stock, a little at a time, stirring it to coat the bread. Continue to add stock until the bread is soft and moist, but not mushy.

Add the walnuts and cranberries and mix.

Heat oven to 400°F. Pour the stuffing into a 9×11 baking dish, and bake for about 20 minutes, or until the top is lightly toasted. Serve warm.


For a heartier stuffing, use Italian sausage in place of the walnuts.