Vegetarian Stuffing (with Bread)
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This vegetarian stuffing casserole is a flavor-packed delight that’s sure to be a flavor-packed delight on your Thanksgiving or Christmas table! This mixture of tender bread, sautéed veggies, and aromatic herbs comes together in about an hour.
Pair this stuffing with roasted Thanksgiving turkey and homemade turkey gravy for a foolproof Thanksgiving dinner.
Quick Look: Vegetarian Stuffing with Bread
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6-8 people
- Dietary Info: Vegetarian; can be made Gluten Free, Dairy Free, and Vegan
- Method: Oven Baked
- Technique: Sauté the veggies until tender, then add the mushrooms and seasonings. Combine with the bread, herbs, and vegetable broth. Spread in a buttered dish and bake.
- Flavor & Texture: This vegetarian stuffing is moist without being soggy and has a rich flavor from the aromatics, spices, and herbs–along with an irresistible golden crust.
Why You’ll Love This Recipe
This vegetarian stuffing recipe combines a medley of wholesome ingredients, including aromatic herbs, sautéed vegetables, and hearty bread cubes. With its golden-brown crust and savory flavors, this vegetarian stuffing casserole is perfect for holiday dinners or a delightful vegetable side dish to any meal.
This is a classic stuffing recipe that brings comfort with a vegetarian twist. It’s easy to tweak if you need to make this dairy free, vegan, or gluten free, and is sure to be a crowd pleaser!
Make this along with your holiday favorites for Thanksgiving dinner menu this year! Serve with the best Brussels sprouts and garlic mashed potatoes.
Made With Amore,
“Great stuffing recipe, although don’t eat mushrooms. Was still delicious.”
– Rolanda
Table of Contents
Simple Ingredients
These simple ingredients come together to create a flavorful and aromatic veggie stuffing casserole.
- Bread Cubes: The best bread for stuffing provides a sturdy base and absorbs the flavors of the other ingredients when baked; use varieties such as French bread, Italian bread, or sourdough. (You can also dry out the bread in the oven at 400°F.) When selecting the bread, look for sturdy loaves that aren’t not overly soft and fluffy, and avoid already-made breadcrumbs such as Pepperidge Farm.
- Aromatics: Carrots, celery, and onion add flavor and aroma to the stuffing; it’s a classic base for many recipes, like Italian sofritto. Also, adding minced garlic enhances the savory taste of the stuffing and adds a delicious aroma.
- Mushrooms: Although mushrooms are optional, I love adding them for an umami flavor that’s hard to beat!
- Fresh Herbs: Fragrant herbs like rosemary and sage add an earthy and slightly floral note to the stuffing. I prefer fresh herbs, but you can use dried herbs. You will need to reduce the amount.
- Vegetable Broth/Stock: Provides moisture and helps bind the bread cubes together. It also infuses the stuffing with savory flavors.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Vegetable Medley: Add a mix of vegetables such as diced carrots, bell peppers, or zucchini and sauté along with the onion and celery.
- Nutty Delight: Consider adding chopped almonds, cashews, or pistachios for a nutty delight in your stuffing casserole.
- Fruity Sweetness: Introduce dried cranberries, raisins, or other dried fruits like chopped apricots or cherries for a pleasant contrast to the savory flavors.
- Cheesy Goodness: Add grated cheese like cheddar, Gruyere, or Parmesan to the mixture. The cheese will melt and create a deliciously gooey stuffing casserole.
How to Make Vegetarian Stuffing
Whether you’re a vegetarian or simply seeking a meat-free option, this recipe will leave you with a dish that’s bursting with deliciousness. Add this to your Thanksgiving day meal or for a special occasion meal.
- Preheat your oven to 350°F (175°C) and lightly grease a large casserole dish. Cut up the bread into cubes or tear into smaller pieces.
- In a large skillet, heat the butter over medium heat. Add the onion, garlic, celery, and carrots to the melted butter and olive oil. Sauté until the vegetables are tender, about 5-7 minutes.
- Add the mushrooms to the skillet and cook for 3-4 minutes, until they have softened. Season with salt and freshly ground black pepper.
- Combine the cubed bread, cooked vegetable mixture, parsley, sage, thyme, and rosemary in a large mixing bowl. Toss everything together until well mixed.
- Pour the vegetable broth over the bread mixture and gently stir to combine. The bread should absorb the liquid, but if it seems too dry, add a little more broth.
- Transfer the stuffing mixture to the greased casserole dish and spread it out evenly.
- Cover the dish with aluminum foil and bake in the oven for 30 minutes. After 30 minutes, remove the foil and bake for 10-15 minutes until the top is golden brown and crispy.
- Remove from the oven and let it cool slightly before serving. Enjoy with other sides like shaved Brussels sprouts salad and twice baked potatoes.
Vegetarian Stuffing FAQs
Yes, you can prepare the stuffing ahead of time. You can follow the recipe instructions, let the stuffing cool completely, and store it in an airtight container in the refrigerator for up to 24 hours. When ready to serve, reheat the stuffing in the oven or microwave until warmed through.
If you follow a gluten-free diet or have gluten intolerance, you can make gluten-free stuffing. Look for pre-made gluten-free bread or make your own gluten-free bread cubes. Ensure the bread has a similar texture to regular bread, as it will affect the overall consistency of the stuffing.
Yes, you can freeze the stuffing for longer storage. Prepare the stuffing as instructed, cool it completely, and transfer it to a freezer-safe container or resealable freezer bags. Label the containers with the date and freeze for up to 3 months. Thaw the frozen stuffing in the refrigerator overnight before reheating.
Yes! You can easily make this vegetarian stuffing recipe vegan. The only non-vegan ingredient is butter, and that is easy to swap. Substitute the butter with vegan margarine or coconut oil if you prefer a vegan version. Ensure the vegetable broth is vegan-friendly.
Storage: Cool completely, then transfer the leftovers to an airtight container or wrap it tightly with aluminum foil. Refrigerate within 2 hours of cooking. It can be refrigerated for up to 3-4 days.
Reheating in the Oven: Bake in covered in an oven-safe dish at 350°F (175°C) for about 20-25 minutes, or until warm. Remove the foil during the last 5 minutes to allow the top to crisp if desired.
Reheating in the Microwave: Microwave individual portions on high power in 30-second increments.
Reheating on the Stovetop: Heat a skillet over medium heat and add oil or butter. Add the stuffing to the pan and cook, stirring occasionally, until heated. This method gives the stuffing a slightly crispy texture!
Serving Suggestions
Round out your Thanksgiving or Christmas dinner with other family favorite dishes. Some of my family’s favorite sides include Grandma’s cheesy potatoes, savory sweet potato casserole, homemade dinner rolls, and fall harvest salad. Enjoy a slice of Libby’s pumpkin bread or maple pecan pie (without corn syrup) for dessert.
My Pro Tips
Expert Tips
- Choose the right bread. Use firm and slightly dry bread, preferably day-old bread or varieties like French bread, Italian bread, or sourdough. Avoid overly soft and fluffy bread that may turn mushy in the stuffing.
- Take the time to properly dice your onion, celery, and any additional vegetables. Consistent, evenly sized pieces will ensure even cooking and distribution of flavors.
- Don’t skimp on the herbs and spices. Adjust the seasonings to suit your taste preferences.
- Gradually add vegetable broth to the bread mixture until it reaches the desired moisture level. The stuffing should be moist but not overly wet. You can always add more broth if needed.
- Bake until golden and crispy. Cover the casserole with foil during the initial baking time to allow the flavors to meld together, then remove the foil for the last few minutes of baking to achieve a golden and crispy top.
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Vegetarian Stuffing (with Bread)
Ingredients
- 8 cups cubed day-old bread, such as ciabatta or artisan sourdough bread, cut or torn into ¾-inch pieces
- ½ cup butter , or vegan alternative
- 1 large white onion, finely diced
- 3 cloves garlic, minced
- 4 celery stalks, finely diced
- 2 carrots, finely diced
- 1 cup mushrooms, diced
- 1½ cup vegetable broth or stock, plus more if needed
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons chopped fresh sage
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a large casserole dish.
- In a large skillet, heat the butter over medium heat. Add the onion, garlic, celery, and carrots to the melted butter and olive oil. Sauté until the vegetables are tender, about 5-7 minutes.
- Add the mushrooms to the skillet and cook for 3-4 minutes, until they have softened. Season with salt and freshly ground black pepper.
- Combine the cubed bread, cooked vegetable mixture, parsley, sage, thyme, and rosemary in a large mixing bowl. Toss everything together until well mixed.
- Pour the vegetable broth over the bread mixture and gently stir to combine. The bread should absorb the liquid, but if it seems too dry, add a little more broth.
- Transfer the stuffing mixture to the greased casserole dish and spread it out evenly.
- Cover the dish with aluminum foil and bake in the oven for 30 minutes.
- After 30 minutes, remove the foil and bake for 10-15 minutes until the top is golden brown and crispy.
- Remove from the oven and let it cool slightly before serving. Enjoy!
Notes
- Choose the right bread. Use firm and slightly dry bread, preferably day-old bread or varieties like French bread, Italian bread, or sourdough. Avoid overly soft and fluffy bread that may turn mushy in the stuffing.
- Take the time to properly dice your onion, celery, and any additional vegetables. Consistent, evenly sized pieces will ensure even cooking and distribution of flavors.
- Don’t skimp on the herbs and spices. Adjust the seasonings to suit your taste preferences.
- Gradually add vegetable broth to the bread mixture until it reaches the desired moisture level. The stuffing should be moist but not overly wet. You can always add more broth if needed.
- Bake until golden and crispy. Cover the casserole with foil during the initial baking time to allow the flavors to meld together, then remove the foil for the last few minutes of baking to achieve a golden and crispy top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great stuffing recipe, although donโt eat mushrooms. Was still delicious.
Happy you still loved it!