Best Thanksgiving Stuffing Recipe Vegetarian and Delicious

Thanksgiving is a time for family, gratitude, and of course, delicious food. But if you’re vegetarian or simply looking to add a meatless option to your holiday spread, finding the perfect stuffing recipe can be a challenge.

This best Thanksgiving stuffing recipe vegetarian delivers all the comforting, savory flavors you crave without any meat. Packed with fresh herbs, hearty vegetables, and crunchy nuts, this dish is sure to become a centerpiece on your holiday table.

Whether you’re hosting vegetarians or just want to try something new, this recipe combines classic ingredients with a modern twist to please every palate.

It’s easy to prepare ahead of time, customizable to your taste, and pairs perfectly with all your favorite Thanksgiving dishes. So grab your skillet and join me as we create a stuffing that’s bursting with flavor, texture, and holiday spirit!

Why You’ll Love This Recipe

This vegetarian stuffing recipe is a delightful blend of traditional and fresh ingredients that come together to create a dish that’s both comforting and exciting. Unlike some vegetarian stuffings that can feel dry or bland, this recipe incorporates sautéed mushrooms, celery, onions, and walnuts for a rich depth of flavor and satisfying crunch.

Fresh herbs like sage, thyme, and parsley elevate the taste, making every bite aromatic and perfectly seasoned. Plus, the use of vegetable broth keeps it moist without overpowering the natural flavors.

Whether baked inside a butternut squash, served alongside roasted vegetables, or stuffed inside a turkey substitute, this stuffing will impress even the most dedicated meat-eaters at your table.

Ingredients

• 10 cups cubed day-old bread (preferably sourdough or whole grain)
• 1/4 cup unsalted butter or olive oil
• 1 large yellow onion, finely chopped
• 3 stalks celery, diced
• 8 oz cremini or white mushrooms, chopped
• 3 cloves garlic, minced
• 1/2 cup chopped walnuts or pecans (optional, for crunch)
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh sage, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 2 1/2 cups vegetable broth, warmed
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp poultry seasoning (optional)
• 2 tbsp fresh rosemary, finely chopped

Equipment

• Large mixing bowl
• Large skillet or frying pan
• Wooden spoon or spatula
• 9×13 inch baking dish or casserole dish
• Measuring cups and spoons
• Knife and cutting board
• Aluminum foil (optional, for covering)

Instructions

1. Prepare the bread: Cut the day-old bread into 1-inch cubes. Spread them on a baking sheet and toast in a 350°F (175°C) oven for 10-15 minutes until slightly golden and dry. This helps the bread soak up the broth without becoming mushy.
2. Sauté the vegetables: In a large skillet, melt the butter or heat olive oil over medium heat. Add the chopped onion and celery, cooking until softened, about 5 minutes.
3. Add mushrooms and garlic: Stir in the chopped mushrooms and cook for another 7-8 minutes until they release their moisture and start to brown. Add the minced garlic and cook for 1 minute more until fragrant.
4. Mix in herbs and nuts: Remove the skillet from heat and stir in the chopped walnuts, parsley, sage, thyme, rosemary, salt, pepper, and poultry seasoning if using. Mix well to combine all the flavors evenly.
5. Combine with bread: In the large mixing bowl, combine the toasted bread cubes with the sautéed vegetable mixture. Toss gently to distribute everything evenly.
6. Add broth carefully: Gradually pour the warm vegetable broth over the bread mixture, stirring gently. You want the bread to be moist but not soggy. Adjust the broth quantity if needed.
7. Transfer and bake: Pour the stuffing mixture into your prepared baking dish. Cover with aluminum foil and bake at 350°F (175°C) for 30 minutes.
8. Finish baking uncovered: Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and slightly crispy.
9. Serve warm: Let the stuffing rest for 5 minutes before serving to allow flavors to meld.

Tips & Variations

“For a gluten-free version, use gluten-free bread and ensure your broth is gluten-free. Add dried cranberries or chopped apples for a sweet twist.”

You can customize this recipe by swapping nuts for toasted pumpkin seeds or sunflower seeds if you have allergies. For a vegan version, substitute the butter with olive oil or vegan margarine.

To add a smoky flavor, try incorporating smoked paprika or a few drops of liquid smoke. For a more Mediterranean vibe, add chopped sun-dried tomatoes and kalamata olives.

Leftover stuffing makes a fantastic base for vegetarian stuffing balls or can be mixed with cooked lentils for a hearty casserole.

Nutrition Facts

Serving Suggestions

This vegetarian stuffing pairs beautifully with a variety of Thanksgiving mains and sides. Serve it alongside roasted vegetables, mashed potatoes with vegan gravy, or a hearty lentil loaf for a fully meat-free feast.

For a festive presentation, stuff your favorite squash or bell peppers with this mixture before baking. It also works wonderfully as a filling for vegetarian mushrooms or puff pastry parcels.

To complement this dish and complete your meal, check out my Kosher Sushi Salad Recipe for a fresh side or try the Marzipan Challah Recipe for a sweet bread to round out your table.

Conclusion

This best Thanksgiving stuffing recipe vegetarian offers a delicious, satisfying alternative to traditional meat-based stuffings. With its combination of fresh herbs, earthy mushrooms, crunchy nuts, and perfectly toasted bread, it’s sure to win over vegetarians and meat-eaters alike.

Not only is it packed with flavor, but it’s also easy to prepare, adaptable, and perfect for making ahead of time. Incorporate this recipe into your holiday menu to add a wholesome, colorful touch that celebrates the spirit of Thanksgiving.

For more creative and festive recipes, don’t miss my Magic Dough Recipe for delicious bread and the savory Lump Of Coal Recipe that’s sure to intrigue your guests.

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