A memorable yet simple stuffing recipe is a must-have for holiday dinners and family gatherings. This rustic version is chockfull of delicious veggies and herbs, plus dried cranberries for a tangy kick of festive flavor. It's easy to prepare and is sure to make any meal feel like a special occasion!
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About this stuffing recipe
Is it even Thanksgiving without stuffing on the dinner table? I think not!
Also sometimes known as dressing, a crowd-pleasing bread stuffing is buttery, tender, and moist. It absolutely has to have golden crisp edges and a soft inside, without being too soggy or overly crunchy. My homemade stuffing recipe checks all of the boxes for the best holiday side dish!
It's a fantastic fall recipe that has quickly become my kids' favorite. And I love that they love it... The dish is loaded with tart dried cranberries and fresh (and healthy!) veggies like carrots, leeks, mushrooms, and butternut squash. Really, there is just no comparing the store bought mix to a scratch-made version! But while there is a lot of goodness in there, this vegetarian stuffing recipe is super simple to make.
We quickly cook the chopped vegetables on the stovetop with classic autumn spices, plus both butter and olive oil for the most flavor. Then easily combine the medley with vegetable broth and sourdough bread cubes, and bake to crisp and fluffy perfection! Each soft and toasty bite has the deliciously rich flavors of the season.
You can even save yourself some day-of work time and prep ahead the night before. Then use the dressing to stuff the turkey and roast, or bake in the pan for less than an hour. Or make a double batch and do both!
*For more easy and healthy side dishes, be sure to try these great recipes:
Ingredients
Celery: Light flavor with great crunch.
Carrots: Slightly sweet and hearty.
Leeks: Mild onion-y flavor, similar to green onions.
Butternut Squash: Sweet, a bit starchy, and full of fall flavor.
Mushrooms: Add a savory almost meaty taste to this vegetarian dish.
Garlic: Fragrant and delightful in savory dishes.
Onion: A bit of bite that's not overpowering.
Fresh Herbs: A combination of fresh sage, parsley, and thyme for the classic southern dressing flavors.
Cranberries: Dried, tart and perfectly sweet.
Butter: Unsalted is best.
Olive Oil: Or other high heat oil you prefer, like avocado or vegetable.
Bread: I use sourdough bread to make this dressing recipe.
Vegetable Stock: I suggest low sodium.
Salt and Pepper: Classic cooking spices in savory dishes.
How to make Best Vegetarian Stuffing?
Preheat the oven at 350°F. Grease 9x13 inch baking dish.
Heat butter and olive oil in a pan or large skillet over medium heat.
Add minced garlic, chopped onion and carrots, cook until onion is 3-4 minutes until onion is translucent.
Now, add sliced leeks, chopped celery ribs, small diced mushrooms, and butternut squash along with salt and freshly ground black pepper. Cook for 6-7 minutes until the vegetables are cooked through.
Stir in the chopped sage, thyme and parsley.
Cook for another minute. Then turn off the heat.
In a large bowl, place crusty sourdough bread chunks.
Pour the cooked vegetable mixture and vegetable broth over the bread cubes.
Gently stir and fold everything together until thoroughly combined, bread cubes should be moist and not too soggy.
Transfer the tossed bread stuffing into the greased baking dish and sprinkle dried cranberries.
Note: If you plan to make this ahead, then at this step cover the baking dish with foil and refrigerate until ready to bake.
Bake the stuffing (covered with foil) for 30-35 minutes. Remove the foil and bake for another 10-12 minutes for golden and crisp top.
Expert Tips
- For the best results use crusty dried bread (a day old-stale) to soak up all the flavors well). You can air dry or toast the bread at 250 degrees F for 45 minutes before making stuffing.
- After the first 30 minutes of cooking, uncover the casserole and bake for few minutes for crisp top.
- Use low sodium chicken broth for more flavor, if you are a non vegetarian.
- Easily double or triple this easy stuffing recipe to feed larger crowd.
- If you plan to stuff turkey, make sure the unbaked stuffing mixture is cooled completely first. I suggest refrigerating for at least 1 hour.
FAQs
A firm, fluffy white bread like sourdough, french bread, or baguette is best. In a pinch you can even use sliced white bread.
Slightly stale day-old bread is best for soaking up all of the broth and flavors well. So for best results, air dry the bread or toast at 250 degreesF for 45 minutes before cubing to make the stuffing.
Yes! Feel free to substitute fresh herbs with 1 teaspoon each of dried sage, thyme, and parsley. Or you can use 2-3 teaspoons of poultry seasoning.
Like most Thanksgiving stuffing recipes, you can prep the dish several hours before baking. To make the stuffing casserole ahead, follow the recipe instructions until you reach step number eight. Spread the bread mixture into the baking dish, cover with foil and refrigerate until ready to bake.
It will keep well overnight, but not much longer.
Serving Suggestions
This is the best vegetarian stuffing perfect for Thanksgiving, winter holidays, and potlucks. Or really, any night of the week!
Serve as a show-stealing side dish with turkey or chicken, or you favorite vegetarian mains. It pairs well with other classic holiday sides, like:
- Roasted Garlic Mashed Potatoes
- Mashed Sweet Potatoes
- Maple Roasted Baby Carrots
- Crispy Roasted Brussels Sprouts
- Baked Turkey Meatballs
Storing and Freezing
Storing the leftover stuffing: Allow it to cool completely before transferring to a container with a lid. Homemade vegetarian dressing will keep well for up to 4 days.
To freeze stuffing: It is best to freeze before cooking. This helps to ensure that it won't over-bake and dry out.
After combining the vegetables, broth, and bread cubes, transfer the unbaked mixture to a freezer-safe container with a lid or wrap with plastic wrap. I suggest using a foil pan that will allow you to take the dish straight from the freezer to oven, without needing to thaw.
Keep in the freezer for up to 3 months. To cook from frozen, cover with aluminum foil and bake at 350°F for 1 hour. Then uncover, and continue to bake for 15 minutes or so, until hot throughout and crisp on the outside.
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If you made my recipe for vegetarian stuffing which is seriously the best, please be sure to rate and review it below! You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter. If you'd like more deliciously easy recipe inspiration, follow me on Instagram, Pinterest, Facebook or YouTube.
Best Vegetarian Stuffing Recipe
Ingredients
- ½ cup Butter
- ¼ cup Olive Oil
- 2 teaspoons Garlic (minced)
- 1 Onion (white or yellow - chopped)
- 1 cup Carrot (peeled and chopped)
- 1 cup Leeks (rinsed and sliced)
- 1 cup Celery (chopped)
- 1 cup Mushrooms (diced small)
- 1 cup Butternut Squash (diced into small cubes)
- ¾ teaspoon Salt (or to taste)
- ½ teaspoon Freshly Ground Black Pepper
- ¼ cup Fresh Sage (chopped)
- 2 tablespoons Fresh Thyme (only leaves)
- ¼ cup Fresh Parsley (chopped)
- 15 oz Sourdough Bread Loaf (preferably 2 days old, torn into 1 inch cubes)
- 1½ - 2 cups Vegetable Stock (or low sodium chicken broth)
- ¾ cup Dried Cranberries
Instructions
- Preheat the oven at 350°F. Grease 9x13 inch baking dish.
- Heat butter and olive oil in a pan or large skillet over medium heat. Add minced garlic, chopped onion and carrots, cook until onion is 3-4 minutes until onion is translucent.
- Now, add sliced leeks, chopped celery ribs, small diced mushrooms, and butternut squash along with salt and freshly ground black pepper. Cook for 6-7 minutes until the vegetables are cooked through.
- Stir in the chopped sage, thyme and parsley, and cook for another minute. Turn off the heat.
- In a large bowl, place crusty sourdough bread chunks.
- Pour the cooked vegetable mixture and vegetable broth over the bread cubes.
- Gently stir and fold everything together until thoroughly combined, bread cubes should be moist and not too soggy.
- Transfer the tossed bread stuffing into the greased baking dish and sprinkle dried cranberries. If you plan to make this ahead, then at this step cover the baking dish with foil and refrigerate until ready to bake.
- Bake the stuffing (covered with foil) for 30-35 minutes. Remove the foil and bake for another 10-12 minutes for golden and crisp top.
- Delicious vegetarian stuffing is ready to enjoy!
Notes
- Feel free to substitute fresh herbs with 1 teaspoon each of dried sage, thyme, and parsley.
- Use low sodium chicken broth for more flavor, if you are a non vegetarian.
- If you plan to stuff turkey, make sure the unbaked stuffing mixture is cooled completely first. I suggest refrigerating for at least 1 hour.
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