Vegetarian Stuffing
It doesn’t have to be Thanksgiving to enjoy veggie-laden stuffing.
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Who doesn’t love a good helping of stuffing? While most of us only eat it at Thanksgiving, this is such a wonderful side dish to combine with any number of meals. It’s also easy to make a vegetarian version that’s packed with a medley of vegetables, herbs, and bread. It’s not particularly challenging to make and will have that perfect combination of being crispy on the outside and full with flavor on the inside.
With a long list of ingredients, the flavor profile of this vegetarian stuffing is quite diverse. Every ingredient has its role to play in the dish. You’ll certainly taste the onions and the carrots, but you’ll also get plenty of flavor from herbs like rosemary and sage, not to mention a hint of garlic. Plus, with vegetable broth and a couple of eggs, you don’t have to worry about cooking dry stuffing. It’ll definitely make you want to ask for seconds.
If you happen to be a huge fan of stuffing, but this one isn’t quite fitting the bill, then we have other options that fit a variety of diets. First, there is Gluten-Free Stuffing, which is hard to pull off, but we have the recipe. For folks with dietary restrictions, we would also recommend Cauliflower Low-Carb Paleo Stuffing. Another interesting option for a specific diet is this recipe for Dairy-Free Vegan Stuffing. Finally, if you just want to experiment with different stuffing recipes, feel free to try Apple Raisin Gluten-Free Stuffing.
Is Vegetarian Stuffing Healthy?
With a host of vegetables and herbs, there is a lot to like about the nutritional profile of vegetarian stuffing. It also comes with a variety of vitamins and minerals, most notably vitamin A. However, it also has bread, butter, and eggs in the recipe, so there could be some concerns with people about the high amount of cholesterol. If this is a concern, make sure you enjoy vegetarian stuffing in moderation.
Explore the Possibilities…
While this recipe gives you a few vegetables to include in this stuffing, don’t be afraid to add some more that aren’t included in the recipe. Mushrooms and butternut squash are two common additions for stuffing depending on your personal tastes. You can also add scallions or maybe some cranberries or diced apples if you want a little fruit in this stuffing. The possibilities are endless…
INGREDIENTS
- 1 loaf day-old whole grain bread, cut into 1-inch cubes
- 4 tablespoons unsalted butter
- 1 large onion, diced
- 3 stalks celery, diced
- 2 large carrots, peeled and diced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 teaspoons fresh sage, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 2 large eggs, beaten
INSTRUCTIONS
Prep
Ready the oven and baking dish.
Sauté
Cook vegetables and herbs in butter.
Combine
Toss bread with vegetables and herbs.
Moisten
Add broth and eggs to bread mixture.
Assemble
Place mixture in baking dish.
Bake
Cook covered, then uncovered until crispy.
Devour!
FAQs & Tips
If there is leftover vegetable stuffing, allow it to cool and then cover it with plastic wrap or foil. If stored in the fridge, it should remain good to eat for up to 4 days.
If you’re feeling creative, try swapping the whole-grain bread for day-old brioche, bagels, croissants or even cornbread. This is especially handy if you have any bread in your kitchen that needs to be used up!
Serving Suggestions
Obviously, vegetarian stuffing is a great side dish to have during Thanksgiving dinner. But it can be paired with other dishes any time of year. This includes chicken dishes like Cashew Chicken and Baked Chicken Breasts. Of course, if you want to keep the whole meal vegetarian, that’s easy to do too. Try pairing this stuffing with Kale Soup or Lentil Soup. You can also keep it simple by eating vegetarian stuffing as a side dish with a Vegan Chickpea Salad Sandwich or a simple Cottage Cheese Sandwich.
Vegetarian Stuffing
Ingredients
- 1 loaf day-old whole grain bread cut into 1-inch cubes
- 4 tablespoons unsalted butter
- 1 large onion diced
- 3 stalks celery diced
- 2 large carrots peeled and diced
- 3 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 2 teaspoons fresh sage chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 2 large eggs beaten
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large skillet over medium heat, melt butter and sauté onions, celery, and carrots until softened, about 5 minutes. Add garlic, parsley, sage, thyme, rosemary, salt, and pepper, and cook for another 2 minutes.
- Place bread cubes in a large bowl. Pour the sautéed vegetable mixture over the bread and toss to combine.
- Gradually add vegetable broth and beaten eggs to the bread mixture, stirring gently until the bread is moistened.
- Transfer the stuffing mixture to the prepared baking dish, pressing down lightly to compact.
- Cover with foil and bake for 40 minutes. Uncover and bake for an additional 20 minutes, or until the top is golden brown and crispy.
Nutrition
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