Vegetarian Thanksgiving Stuffing

Vegetarian Thanksgiving Stuffing

Buttery bread cubes, savory herbs, and roasted vegetables bake into a golden, crisp-topped stuffing.

Total 1 hr 30 min Makes 12 servings Calories 245/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat

This stuffing swaps chicken stock for vegetable broth and mushrooms for depth, so it bakes up just as savory as the classic version. Celery, onion, and sage provide the traditional aromatic base, while a crisp top and tender center come from a hot oven finish. It's a reliable side for a vegetarian-friendly holiday table or any roast dinner.

Ingredients

  • 1 loaf day-old country bread or sandwich bread, cut into 3/4-inch cubes
  • 6 tablespoons unsalted butter
  • 2 cups yellow onion, diced
  • 2 cups celery, diced
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups vegetable broth
  • 2 large eggs, beaten
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped

Method

  1. Preheat the oven to 300°F. Spread the bread cubes in a single layer on two baking sheets and toast until dry and lightly golden, stirring once halfway through.

  2. Transfer the toasted bread cubes to a very large bowl and set aside.

  3. Melt the butter in a 9-inch skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened, about 8 minutes.

  4. Add the mushrooms and cook, stirring occasionally, until they release their liquid and it evaporates, about 6 minutes.

  5. Add the garlic, sage, thyme, parsley, salt, and pepper and cook, stirring, until fragrant, about 1 minute.

  6. Pour the vegetable mixture over the toasted bread cubes and toss to combine.

  7. Add the cranberries and pecans and toss again.

  8. Whisk the vegetable broth and beaten eggs together in a bowl, then pour evenly over the bread mixture, tossing until the bread is evenly moistened.

  9. Let the mixture sit for 10 minutes so the bread can absorb the liquid.

  10. Butter a 9x13-inch baking dish and transfer the stuffing mixture into it, spreading evenly and pressing down gently.

  11. Increase the oven temperature to 375°F. Cover the dish with foil and bake for 25 minutes.

  12. Remove the foil and continue baking until the top is golden and crisp, about 20 minutes more.

  13. Let the stuffing rest for 10 minutes before serving.

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    Vegetarian Thanksgiving Stuffing

    This stuffing swaps chicken stock for vegetable broth and mushrooms for depth, so it bakes up just as savory as the classic version. Celery, onion, and sage provide the traditional aromatic base, while a crisp top and tender center come from a hot oven finish. It's a reliable side for a vegetarian-friendly holiday table or any roast dinner.

    1 hr 30 min 12 servings 245 cal

    Ingredients

    • 1 loaf day-old country bread or sandwich bread, cut into 3/4-inch cubes
    • 6 tablespoons unsalted butter
    • 2 cups yellow onion, diced
    • 2 cups celery, diced
    • 8 ounces cremini mushrooms, sliced
    • 3 cloves garlic, minced
    • 2 tablespoons fresh sage, chopped
    • 2 tablespoons fresh thyme leaves
    • 2 tablespoons fresh parsley, chopped
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 3 cups vegetable broth
    • 2 large eggs, beaten
    • 1/2 cup dried cranberries
    • 1/2 cup pecans, chopped

    Method

    1. 1

      Preheat the oven to 300°F. Spread the bread cubes in a single layer on two baking sheets and toast until dry and lightly golden, stirring once halfway through.

    2. 2

      Transfer the toasted bread cubes to a very large bowl and set aside.

    3. 3

      Melt the butter in a 9-inch skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened, about 8 minutes.

    4. 4

      Add the mushrooms and cook, stirring occasionally, until they release their liquid and it evaporates, about 6 minutes.

    5. 5

      Add the garlic, sage, thyme, parsley, salt, and pepper and cook, stirring, until fragrant, about 1 minute.

    6. 6

      Pour the vegetable mixture over the toasted bread cubes and toss to combine.

    7. 7

      Add the cranberries and pecans and toss again.

    8. 8

      Whisk the vegetable broth and beaten eggs together in a bowl, then pour evenly over the bread mixture, tossing until the bread is evenly moistened.

    9. 9

      Let the mixture sit for 10 minutes so the bread can absorb the liquid.

    10. 10

      Butter a 9x13-inch baking dish and transfer the stuffing mixture into it, spreading evenly and pressing down gently.

    11. 11

      Increase the oven temperature to 375°F. Cover the dish with foil and bake for 25 minutes.

    12. 12

      Remove the foil and continue baking until the top is golden and crisp, about 20 minutes more.

    13. 13

      Let the stuffing rest for 10 minutes before serving.