Best Vegetarian Stuffing Recipe

Top down rectangle casserole with vegetarian stuffing recipe fully made.

5 from 4 votes

Best Vegetarian Stuffing Recipe

This rustic stuffing recipe is full of veggies and herbs, plus dried cranberries for a tangy kick of festive flavor. It's easy to prepare and is sure to make Thanksgiving or any meal feel like a special occasion!

Prep Time15

Cook Time55

Total Time1 10

Course: Dinner, Side Dish

Cuisine: American

Diet: Egg-Free, Vegetarian

Servings:

Calories: 235kcal

Author: Farrukh Aziz

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

US Customary - Metric

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.

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.

Nutrition