I can never keep track of everyone in my family’s dietary preferences, so I always make a big batch of this vegetarian stuffing to ensure everyone can enjoy! I make mine with onions, garlic, celery, and plenty of fresh herbs for that classic Thanksgiving flavor. With plenty of veggie broth, it stays nice and moist without being cooked in the bird. I promise you won’t miss the meat!
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Every holiday table needs some delicious homemade stuffing to complete the meal. This herby vegetarian stuffing is the perfect compliment to turkey. I use vegetable broth instead of chicken or turkey so no one has to worry, and I load it up with plenty of veggies to keep it flavorful. This stuffing isn’t just for vegetarians; it’s tasty enough for everyone to enjoy.
What’s in This Vegetarian Stuffing Recipe?
- Bread: Forms the base of the stuffing. I recommend a crusty loaf that will hold up well to being soaked. Drying the bread out in the oven also helps with this.
- Butter: Unsalted butter keeps the stuffing moist and adds flavor to the veggies.
- Onion: Adds sweetness and earthiness to the stuffing.
- Celery: Adds crunch and saltiness to the stuffing.
- Garlic: Enhances the savory flavor of the stuffing.
- Fresh Herbs: A combination of parsley, sage, thyme, and rosemary adds a fresh and herbal flavor to the stuffing that screams holiday!
- Vegetable Broth: Keeps the stuffing moist as it cooks and helps to infuse it with even more rich flavor.
- Eggs: Bind the stuffing and help keep it moist.
Tips for Success
- I like to buy my bread 1-2 days ahead of time so I can skip the toasting step!
- To save time, you can substitute store-bought stuffing mix in place of the bread, seasonings, and herbs. I still recommend sautéeing the onion, celery, and garlic and adding it to the store-bought stuffing mix to take it up a notch. Make sure to choose a brand that has all-vegetarian ingredients!
- You can also use a food processor to chop your veggies or buy pre-chopped mirepoix from the grocery store!
- For vegan stuffing, swap the butter for vegan butter and replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2½ tablespoons of water per egg) or your favorite vegan egg replacer.
- You can prepare the stuffing through step 7, then cover it tightly with plastic wrap and refrigerate overnight. The next morning, bake as directed, adding a few extra minutes to the final bake time if needed.
How to Store and Reheat
Store leftover vegetarian stuffing in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven covered with foil for 20 minutes, then remove the foil and continue to bake for another 15-20 minutes, or until hot.
Serving Suggestions
Whether you’re a vegetarian or not, this stuffing will blow you away. Serve it up with any holiday dishes you love, including Thanksgiving turkey, orange cranberry pork loin, or beef tenderloin. And if you don’t eat meat, enjoy this along with a plate full of all those amazing side dishes!
Vegetarian Stuffing Recipe
Equipment
Ingredients
- 1 pound crusty bread cut into 1-inch cubes (1 loaf)
- ½ cup unsalted butter (1 stick)
- 1 onion diced
- 4 ribs celery diced (1½-2 cups)
- 4 cloves garlic minced
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh sage
- 2 teaspoons fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 1½ cups low-sodium vegetable broth
- 2 large eggs beaten
Instructions
- Preheat oven to 200°F. Grease a 9×13-inch baking pan with nonstick spray or melted butter. Set aside.
- Spread the bread out on an ungreased sheet pan. Bake for 20 minutes.1 pound crusty bread
- While the bread cooks, melt the butter in a large sauté pan over medium heat.½ cup unsalted butter
- Add in the onion and celery. Cook, stirring occasionally until softened, but not browned, about 5 minutes.1 onion, 4 ribs celery
- Add in the garlic, salt, pepper, and cook for another minute. Transfer the mixture to a large bowl.4 cloves garlic, ¾ teaspoon kosher salt, ½ teaspoon ground black pepper
- Once the bread is done, increase the oven temperature to 350°F.
- Add the bread, parsley, sage, thyme, rosemary, vegetable broth, and eggs to the large bowl. Toss well until the bread is coated and has absorbed some of the liquid.¼ cup chopped fresh parsley, 2 tablespoons chopped fresh sage, 2 teaspoons fresh thyme leaves, 1 teaspoon chopped fresh rosemary, 1½ cups low-sodium vegetable broth, 2 large eggs
- Transfer to the prepared baking dish. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 10 minutes, until the top is golden.
- Garnish with more herbs, if desired, and serve warm.
Video
Becky’s Tips
- If the bread seems dry after step 6, add in another ½ cup of broth.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Vegetarian Stuffing Step by Step
Toast the Bread: Preheat your oven to 200°F. Grease a 9×13-inch baking pan with nonstick spray or melted butter. Set aside. Spread 1 pound of crusty bread cut into 1-inch pieces out on an ungreased sheet pan. Bake for 20 minutes.
Cook the Veg: While the bread cooks, melt ½ cup of unsalted butter in a large sauté pan over medium heat. Add in 1 diced onion and 4 diced ribs of celery. Cook, stirring occasionally until softened, but not browned, about 5 minutes. Add in 4 minced cloves of garlic, ¾ teaspoon of kosher salt, and ½ teaspoon of ground black pepper, and cook for another minute. Transfer the mixture to a large bowl.
Mix the Stuffing: Once the bread is done, increase the oven temperature to 350°F. Add the bread, ¼ cup of chopped fresh parsley, 2 tablespoons of chopped fresh sage, 2 teaspoons of fresh thyme leaves, 1 teaspoon of chopped fresh rosemary, 1½ cups of low-sodium vegetable broth, and 2 large eggs to the large bowl. Toss well until the bread is coated and has absorbed some of the liquid.
Bake the Stuffing: Transfer to the prepared baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes, until the top is golden. Garnish with more herbs, if desired, and serve warm.
