Get the Recipe Seriously Good Vegetarian Stuffing with Fresh Herbs
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5.0
48 reviews
Excellent
Get the Recipe Seriously Good Vegetarian Stuffing with Fresh Herbs
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This classic version of "stuffing" (or dressing) will be a hit at your holiday dinner table! Everyone will scarf down this savory herb-filled stuffing with its crispy edges and flavor throughout. It's truly the BEST vegetarian stuffing and so easy to make!
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Ingredients
- 1 1 loaf sourdough bread approx. 1 pound
- ¾ ¾ cup unsalted butter
- 1 1 medium yellow onion diced
- 2 2 large celery stalks or 3 medium, diced
- 1 ½ 1 ½ teaspoons fine sea salt or to taste
- ½ ½ teaspoon freshly ground black pepper or to taste
- 1 1 Tablespoon fresh thyme chopped
- 2 2 teaspoons fresh sage finely chopped
- 2 2 eggs beaten
- 2 2 cups vegetable stock approximately, see notes
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Instructions
- Grease a 9x13 pan with butter or cooking spray. Preheat oven to 375°F. Tear stale or day-old bread into bite-sized pieces and set aside in a large bowl. See notes below for tips on drying out bread quickly.
- In a large skillet, melt butter over medium-high heat. Add onion and celery. Cook 4-7 minutes, until tender. Add salt and pepper. Remove from heat, set aside, and stir in freshly chopped herbs. Mix onion mixture and bread together, letting it cool slightly.
- Add beaten eggs and stir until combined. Stir broth into mixture in ½ cup increments. Add enough liquid so the mix is moist, but not mushy and wet. We typically use approximately 2 cups but use your judgment depending on how much your bread soaks up.
- Add the stuffing mixture to the greased pan and cover with foil.
- Bake covered for 20 minutes, then remove the foil and bake for an additional 20-25 minutes until golden brown and crispy on top. The edges will also begin to pull away from the pan. If it isn't crisping to your liking, broil for 3-5 minutes.
- Serve and enjoy with gravy or as is. Enjoy!
Equipments used:
Notes
- To quickly dry out the bread place the slices on a baking sheet and place in a 250°F oven, flipping once one side is dry, allowing the slices to dry out before proceeding.
- Make Ahead: Prepare through step 3 and place in your baking dish. Cover and store in the fridge until ready to bake. Remove from the fridge while the oven preheats to warm up slightly. You can even bake it ahead of time and then just warm it when you're ready to serve.f
- Storage and Reheating: store in an airtight container in the fridge for up to 4-5 days, reheating in the microwave or in a 325°F oven for about 10 minutes until heated through.
- Vegan: to make vegan, use vegan butter or olive oil and substitute a flax egg or egg substitute.
Nutrition Information
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Calories
494kcal
(25%)
Carbohydrates
32g
(11%)
Protein
6g
(12%)
Fat
38g
(58%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
87mg
(29%)
Sodium
901mg
(38%)
Potassium
173mg
(5%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
763IU
(15%)
Vitamin C
2mg
(2%)
Calcium
22mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 901mg | 38% |
| Potassium | 173mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 763IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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