Vegetarian Stuffing
User Reviews
5
Vegetarian Stuffing
Description
The Vegetarian Stuffing recipe begins by drying cubed sourdough bread in the oven to prevent sogginess. Separately, chopped onions, celery, optional parsnip, butternut squash, apples, and herbs are tossed with olive oil and seasonings, then baked until tender. The bread is then combined with these softened vegetables and vegetable broth, allowing the liquid to fully absorb. The mixture is pressed into a baking dish and baked uncovered to develop a lightly toasted top. The result balances soft, cooked vegetables with toasted bread pieces and layers of fresh herb flavors.
This stuffing makes a hearty accompaniment to many meals, especially festive dinners. Its preparation using plant-based ingredients makes it suitable for vegetarian diets. The sweet notes from apples and butternut squash contrast with savory herbs, creating a nuanced flavor experience.
Leftover stuffing keeps well refrigerated for several days and can be reheated gently in the oven to restore texture. Variations can be made by substituting gluten-free bread, using other winter squashes or carrots instead of butternut squash, and swapping celery for fennel. Herb choices can also be adjusted to personal taste.
Ingredients
- 12 lices sourdough bread 14 ounces, cubed, stale
- 1 onion chopped
- 3 celery chopped, sticks
- ½ butternut squash peeled, seeded and chopped
- 3 apple chopped
- 1 parsnip chopped (optional)
- 4 thyme destemmed and chopped, sprigs, fresh
- 4 sage chopped, leaves
- 1 ½ tablespoons parsley chopped, fresh
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups vegetable broth low sodium
Instructions
- Preheat oven to 400°F. Place the cubed bread on a baking tray and toast in the oven until it dries out but does not get browned, about 15-20 minutes; set aside at room temperature.
- In another 9x13 baking dish, toss the onions, celery, parsnip, butternut squash, apples, thyme, sage and parsley with olive oil, salt and pepper. Bake in the pre-heated oven until the vegetables soften, about 35-40 minutes.
- Remove the baking dish from the oven, add bread on top and pour the vegetable broth over. Mix until all the broth has been absorbed. Press the mixture with the back of the spoon to level it off.
- Bake uncovered until the stuffing begins to brown, about 30 minutes. Toss mixture and bake for an additional 30 minutes until some of the bread is toasted. Allow the stuffing to cool for 5-10 minutes and serve.
Notes
- Store leftovers in an airtight container in the fridge for up to 4-5 days; reheating in the oven at 350ºF for 5-10 minutes helps regain texture.
- Gluten-free bread can be substituted to accommodate dietary needs without altering the recipe significantly.
- Butternut squash may be replaced with carrots or similar winter squashes like acorn squash for variation.
- Celery can be swapped with fennel if preferred, and fresh herbs can be adjusted according to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 743mg | 31% |
| Potassium | 302mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 3576IU | 72% |
| Vitamin C | 13mg | 14% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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