- 8 cups of cubed day-old bread (such as ciabatta or artisan sourdough bread), cut or torn into 3/4" pieces
- 1/2 cup butter or vegan alternative
- 1 large white onion, diced
- 3 cloves of garlic, minced
- 4 celery stalks, diced
- 2 carrots, petite diced
- 1 cup of mushrooms, diced
- 1 1/2 cup of vegetable broth or vegetable stock, more if needed
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons of chopped fresh sage
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 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!
- Prep Time: 10 min
- Cook Time: 45 minutes
- Category: Savory
- Method: American
- Cuisine: Italian American
Keywords: stuffing, Thanksgiving, Vegetarian casserole,