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–+ servings
overhead view of vegetarian stuffing in a white baking dish.
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5 from 5 votes

Vegetarian Stuffing Recipe

This vegetarian stuffing is made with onions, garlic, celery, and plenty of fresh herbs! It’s sure to be a family favorite!
Step-by-step photos can be seen below the recipe card.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Servings: 8 people
Author: Becky Hardin

Equipment

  • 9x13 Baking Pan
  • Baking Sheet

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 9x13-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
    overhead view of cubes of bread on a baking sheet.
  • 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
    overhead view of onion, celery, and garlic cooking in a sauté pan.
  • 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
    overhead view of vegetarian stuffing in a glass bowl.
  • 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.
    overhead view of vegetarian stuffing in a white baking dish.
  • Garnish with more herbs, if desired, and serve warm.

Video

Notes

  • If the bread seems dry after step 6, add in another ½ cup of broth.
Storage: Store vegetarian stuffing in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 291kcal | Carbohydrates: 33g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 597mg | Potassium: 187mg | Fiber: 2g | Sugar: 4g | Vitamin A: 695IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 3mg