An easy, herb and vegetable filled vegetarian stuffing recipe for Thanksgiving! This recipe is perfect with turkey and gravy, and will be loved by everyone around your Thanksgiving table.
When it comes to the Thanksgiving table, I have my four favorites: green bean casserole, sweet potato casserole, mashed potatoes, and STUFFING! I do like trying new recipes on Thanksgiving, and really enjoy a good Brussels sprout dish or scalloped potatoes, but if I had to choose, those would be my top four. When it comes to stuffing, I have some fun unique recipes on my site, but not a super traditional recipe. That’s changed now because this Vegetarian Stuffing recipe is exactly what I was missing!
This stuffing recipe is packed with vegetables like leeks, mushrooms, celery, and onion, along with a ton of fresh herbs including rosemary, parsley, sage, and thyme.
What You’ll Need
French Bread – I like using French bread for the bread cubes, but you could also use sourdough or an Italian loaf, too. Just don’t use sliced sandwich bread.
How to Make Vegetarian Stuffing
This recipe requires some chopping, so put on some music, pour a glass of wine, and get cooking!
To start, cube the bread. I like the bread to be in smaller chunks but you can make them as big or little as you want. Spread the bread cubes evenly out into a greased baking dish. Now it’s time to chop the veggies. You’ll slice up some leeks, a yellow onion, mushrooms, and celery, along with fresh herbs including sage, rosemary, parsley, and thyme. Add some butter to a large skillet or pan over medium heat and then cook the vegetables until they are softened. Be sure to season the vegetables with salt and pepper. Since there is a pretty large amount of vegetables, this will take 10-12 minutes, stirring frequently.
Add some garlic and the herbs and cook for another minute. Then add the vegetable mixture to the bread cubes and stir it gently. You could also do this in a large bowl, but I find it works just fine in the baking dish and then it is one less bowl to clean.
Next, in a large measuring cup (I used my 4-cup measuring cup) or a small to medium bowl, whisk together the broth and eggs. Pour this mixture over the stuffing and then dollop the top with slices of butter. Cover with foil and then bake for 20 minutes. Remove the foil and bake another 15-20 minutes, until the top is golden. Serve and enjoy!
This stuffing is so delicious with Thanksgiving or Christmas dinner!
Tips for Making Vegetarian Stuffing
This recipe is quite easy to make, it just involves some chopping! For best results, here are some of my favorite stuffing tips.
Use good bread. I like to use a loaf of French bread for the bread cubes. You could also use sourdough bread or an Italian loaf. You may need to adjust the amount of broth that you add depending on how dense your bread is. Just don’t use sandwich bread – the texture will be too mushy!
Use fresh herbs for maximum flavor. Thanksgiving is not a time to skimp on flavor, so buy the fresh herbs instead of using dried. Many times grocery stores will sell “stuffing herbs” or “chicken herbs” in a pack, which includes sage, thyme, and rosemary, which can help save on the costs of fresh herbs. If you have to just pick one or two fresh herbs and use the rest dried, definitely choose fresh sage and parsley!
Don’t skip the butter on top. This will give the topping a buttery flavor and golden brown look. You could also drizzle it with olive oil, if you prefer.
Make it vegan. You can make this stuffing vegan by using vegan butter and skip the eggs. Simply add 1/3-1/4 cup more broth or vegetable stock.
Use quality ingredients. Just like using fresh herbs, it’s important to use quality bread, a good kosher salt or sea salt, and fresh cracked black pepper.