Classic Vegetarian Stuffing Recipe for Every Holiday Meal

Stuffing is a classic side dish that perfectly complements a hearty holiday meal or a cozy family dinner. This classic vegetarian stuffing recipe is a delightful twist on the traditional version, offering all the savory flavors and comforting textures without any meat.

Made with fresh herbs, crisp celery, onions, and hearty bread cubes, this stuffing is moist, flavorful, and absolutely irresistible. Whether you’re a vegetarian, looking to add more plant-based meals to your menu, or simply want a delicious alternative, this recipe is sure to become a favorite at your table.

With simple, wholesome ingredients and easy preparation, this stuffing is perfect for both holiday feasts and everyday dinners. Plus, it pairs wonderfully with a variety of main dishes and can be easily customized to your taste.

Ready to dig in? Let’s get started!

Why You’ll Love This Recipe

This stuffing recipe stands out for its rich blend of herbs and vegetables, which create a depth of flavor that meat-based stuffings sometimes lack. The bread cubes soak up the savory broth, resulting in a moist and tender texture with a slight crisp on top.

It’s a versatile recipe that’s easy to make ahead of time, making your holiday cooking less stressful.

Vegetarians and meat-eaters alike will appreciate the hearty, comforting nature of this dish. Plus, it’s a great way to use up day-old bread, reducing food waste while creating something delicious.

If you enjoy experimenting with flavors, you’ll love the endless possibilities for customizing this recipe with nuts, dried fruits, or different herbs.

Ingredients

• 10 cups cubed day-old bread (preferably a mix of sourdough and white bread)
• 1/2 cup unsalted butter
• 1 large yellow onion, finely chopped
• 3 stalks celery, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1/2 cup fresh parsley, chopped
• 2 1/2 cups vegetable broth (low sodium preferred)
• 2 large eggs, beaten (optional for binding)
• Salt and pepper to taste
• 1 cup chopped walnuts or pecans (optional)
• 1/2 cup dried cranberries or raisins (optional)

Equipment

• Large skillet or sauté pan
• Large mixing bowl
• Sharp knife and cutting board
• Measuring cups and spoons
• 9×13-inch baking dish or casserole dish
• Wooden spoon or spatula
• Aluminum foil

Instructions

1. Prepare the bread: Cut the day-old bread into 1-inch cubes. Spread the cubes on a baking sheet and toast them in a 300°F oven for about 15 minutes, or until crisp but not browned. This step ensures your stuffing won’t turn mushy.
2. Sauté the vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onions and celery, cooking until softened and translucent, about 8 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the herbs: Sprinkle in the dried sage, thyme, and rosemary. Stir well to coat the vegetables with the herbs, cooking for an additional minute to release their flavors.
4. Combine bread and veggies: Transfer the toasted bread cubes to a large mixing bowl. Pour the sautéed vegetable and herb mixture over the bread. Add the chopped fresh parsley and gently toss everything together.
5. Moisten the stuffing: Gradually pour in the vegetable broth, stirring gently to combine. Add enough broth so the bread is moist but not soggy. If you like a firmer stuffing, use less broth.
6. Add eggs (optional): If you prefer your stuffing to hold together nicely when served, stir in the beaten eggs. This step is optional but recommended for baked stuffing.
7. Season: Taste the mixture and add salt and pepper as needed. If using, fold in the chopped walnuts or pecans and dried cranberries for extra texture and flavor.
8. Bake: Transfer the stuffing to a greased 9×13-inch baking dish. Cover with aluminum foil and bake at 350°F for 30 minutes. Remove the foil and bake for an additional 15 minutes to brown the top.
9. Serve warm: Once done, remove from the oven and let it cool for a few minutes before serving.

Tips & Variations

Want to make this stuffing your own? Here are some tips and variations to try:

• Gluten-free option: Use gluten-free bread and ensure your vegetable broth is gluten-free.
• Add mushrooms: Sauté 1 cup of chopped mushrooms with the onions and celery for an earthy flavor.
• Make it vegan: Skip the eggs and use olive oil instead of butter. Use a vegan broth to keep it fully plant-based.
• Incorporate fruits: Add dried apricots or chopped apples for a sweet contrast.
• Nutty crunch: Toast nuts before adding for extra depth and crunchiness.
• Herb swap: Fresh sage and thyme can replace dried herbs for a more vibrant taste.
• Make ahead: Prepare the stuffing a day in advance, refrigerate, then bake before serving.

Nutrition Facts

Serving Suggestions

This classic vegetarian stuffing pairs beautifully with a variety of dishes. Serve it alongside roasted vegetables, mashed potatoes, or your favorite plant-based protein like lentil loaf or grilled tofu.

It’s also fantastic as a filling for stuffed squash or bell peppers.

For a festive holiday meal, complement the stuffing with Thelma Sanders Squash Recipe or a fresh green salad. Looking for a protein-packed side?

Try pairing it with a hearty Bariatric Meatloaf Recipe, or add a tangy bite with Pickled Cherry Pepper Recipe on the side.

Conclusion

This classic vegetarian stuffing recipe is a must-have for anyone seeking a flavorful, comforting side dish without meat. It’s easy to prepare, adaptable to many dietary needs, and bursting with savory herb flavors and textures that delight every palate.

Whether you’re cooking for a holiday feast or a simple weeknight dinner, this stuffing is sure to impress and satisfy.

By using fresh ingredients and a balance of herbs, you get that perfect harmony of taste and aroma. Plus, the option to customize with nuts, fruits, or mushrooms means you can make it truly your own.

Give this recipe a try, and you might just find it becoming a cherished staple in your cooking repertoire.

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