Vegetarian Stuffing – A Savory Holiday Favorite

There’s nothing quite like a comforting dish of homemade stuffing, and this Vegetarian Stuffing captures all that hearty, savory flavor without any meat. Loaded with golden bread cubes, aromatic herbs, and tender vegetables, it’s the perfect side for holidays, Sunday dinners, or cozy family meals. Each bite delivers the warmth and texture that makes this recipe a seasonal classic.

Why You’ll Love This Recipe

• Packed with fresh vegetables and savory herbs.
• Perfectly crisp on the outside and soft inside.
• Meat-free but full of rich, comforting flavor.
• Ideal for any family dinner.
• Easy to make ahead and bake when ready.

Ingredients

• 10 cups cubed day-old bread (French or sourdough preferred)
• 1 cup unsalted butter
• 1 large onion, finely chopped
• 3 celery stalks, finely chopped
• 1 medium carrot, diced
• 1 cup mushrooms, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons poultry seasoning
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 cups vegetable broth
• 2 large eggs, lightly beaten
• ¼ cup fresh parsley, chopped

Step-by-Step Instructions

1. Prepare the bread: Preheat the oven to 300°F (150°C). Spread cubed bread on a baking sheet and toast for 10–15 minutes until dry and crisp. Cool completely.
2. Sauté the vegetables: In a large skillet, melt butter over medium heat. Add onion, celery, carrot, and mushrooms. Sauté for 6–8 minutes until softened. Stir in garlic and cook for 1 minute more.
3. Season the mixture: Add poultry seasoning, sage, thyme, salt, and pepper. Mix until fragrant.
4. Combine ingredients: In a large mixing bowl, combine toasted bread cubes, sautéed vegetables, and parsley.
5. Add liquid: Pour vegetable broth and eggs over the mixture. Toss gently until bread is evenly moistened but not soggy.
6. Bake the stuffing: Transfer mixture to a greased 9×13-inch baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake an additional 15–20 minutes until golden brown.
7. Serve warm: Garnish with extra parsley or herbs before serving.

Tips & Variations

• Use whole-grain bread for a heartier texture.
• Add chopped apples, cranberries, or walnuts for a festive twist.
• Replace butter with olive oil for a vegan version.
• Prepare a day ahead, refrigerate overnight, and bake just before serving.

Storage & Freezer Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Reheat in the oven until warmed through.
• Make-Ahead Tip: Assemble the stuffing one day ahead and refrigerate. Add a splash of broth before baking.

Serving & Pairing Ideas

• Serve alongside roasted vegetables, mashed potatoes, or green bean casserole.
• Pair with gravy or a light herb butter sauce.
• Enjoy as a cozy lunch with a bowl of butternut squash soup.

Frequently Asked Questions

Can I make vegetarian stuffing without eggs?

Yes! Substitute the eggs with ¼ cup of vegetable broth mixed with 1 tablespoon of ground flaxseed to help bind the stuffing.

Can I use gluten-free bread?

Absolutely. Use your favorite gluten-free loaf, just make sure it’s sturdy enough to hold up when moistened.

What’s the best bread for stuffing?

Day-old French bread, sourdough, or ciabatta works best for texture and flavor.

How do I keep stuffing from getting soggy?

Add broth slowly, just enough to moisten the bread without soaking it completely. Bake uncovered at the end to crisp it up.

Ready to Make It?

This Vegetarian Stuffing proves that you don’t need meat to enjoy rich, savory flavor. Whether it’s part of your holiday spread or a comforting weeknight meal, this recipe brings warmth, texture, and tradition to every table.

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