Description
A rich and comforting Vegetarian Stuffing filled with herbs, vegetables, and golden bread cubes. Perfect for holidays or any meal — meat-free, flavorful, and easy to prepare.
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
1/2 teaspoon black pepper
3 cups vegetable broth
2 large eggs, lightly beaten
1/4 cup fresh parsley, chopped
Instructions
1. Preheat oven to 300°F (150°C). Toast bread cubes until crisp.
2. In a large skillet, melt butter. Add onion, celery, carrot, and mushrooms; sauté until tender.
3. Add garlic, poultry seasoning, sage, thyme, salt, and pepper; cook briefly.
4. Combine toasted bread, sautéed vegetables, and parsley in a large bowl.
5. Pour vegetable broth and beaten eggs over mixture; toss gently to moisten.
6. Transfer to a greased 9×13-inch baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes.
7. Remove foil and bake an additional 15–20 minutes until golden brown. Let rest 5–10 minutes before serving.
Notes
• For a vegan version, replace butter with olive oil and omit eggs or use flax egg.
• Add chopped apples, dried cranberries, or toasted walnuts for a festive twist.
• Assemble a day ahead and refrigerate, then bake before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Fat: 14g
- Carbohydrates: 32g
- Protein: 8g