Vegetarian Stuffing Recipe (+ Make Ahead Instructions)
User Reviews
5
2 reviews
Excellent
Vegetarian Stuffing Recipe (+ Make Ahead Instructions)
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This vegetarian stuffing is loaded with crispy sourdough cubes, sautéed veggies, and the perfect blend of herbs. It’s golden, toasty, and make-ahead friendly (because nobody wants extra stress on the big day!). And with our foolproof instructions, this is the recipe you’ll come back to year after year!
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Ingredients
- 1 large loaf sourdough bread about 10 cups
- 4 Tbsp olive oil divided, 60 g, or butter
- 8 oz mushrooms sliced or chopped, 226 g
- 1 cup yellow onion about 1 medium onion, diced
- 1 cup celery about 3 ribs, diced
- 3 medium carrot diced
- 3 cloves garlic minced
- ½ cup parsley finely chopped
- 2 tsp sage fresh, minced
- 2 tsp thyme fresh minced leaves
- 1 tsp black pepper ground
- 1 tsp salt
- ¼ tsp ground nutmeg
- 2 cups vegetable broth 450 mL
Instructions
- Prep: Cut bread into 1-inch cubes. Spread onto a baking sheet, cover with a clean towel, and let sit on the counter overnight until stale. (For a quicker alternative, place the baking sheet with the bread cubes in the oven while it preheats to dry them out).
- Veggies: Preheat the oven to 400°F (204°C). Heat 2 Tbsp of oil or butter in a large saute pan over medium heat. Add the mushrooms, cooking until they sweat out their moisture and become soft, about 5 to 7 minutes. Add onion, celery, carrots, and garlic, cooking until veggies are soft, about 10 more minutes.
- Assemble: In a large bowl, drizzle the remaining butter (melted) or oil over bread cubes, tossing to coat. Add cooked veggies, parsley, and spices, tossing again to combine*. Drizzle in broth and briefly stir to combine.
- Bake: Transfer the mixture to a greased casserole dish, optionally brushing with melted butter to create a more golden crust. Tightly cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 20 minutes until top is golden and crispy.
Notes
- *If making ahead, stop at this point and transfer to the fridge. When ready to bake, stir in the broth and bake as instructed.
- Love herbs? This recipe is also great with fresh rosemary!
Nutrition Information
Show Details
Serving
1serving
Calories
329kcal
(16%)
Carbohydrates
51.9g
(17%)
Protein
10.4g
(21%)
Fat
10g
(15%)
Saturated Fat
1.5g
(8%)
Cholesterol
0mg
(0%)
Sodium
1189mg
(50%)
Potassium
397mg
(8%)
Fiber
3.5g
(14%)
Sugar
4.8g
(10%)
Calcium
36mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 329kcal | 16% |
| Carbohydrates | 51.9g | 17% |
| Protein | 10.4g | 21% |
| Fat | 10g | 15% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 0mg | 0% |
| Sodium | 1189mg | 50% |
| Potassium | 397mg | 8% |
| Fiber | 3.5g | 14% |
| Sugar | 4.8g | 10% |
| Calcium | 36mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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