Vegetarian Stuffing

5 from 1 vote

An easy vegetarian stuffing recipe filled with fresh vegetables and herbs.

Prep Time25

Cook Time35

Total Time1

Course: Side Dish

Cuisine: American

Servings: -10 servings

Calories: 305kcal

Preheat the oven to 350 degrees F.
Grease a 9x13" dish with cooking spray.
Cut the bread into cubes and place in baking dish.
In a large skillet, melt 4 tablespoons of butter.
Add the leeks, onion, celery, and mushrooms, and cook until softened, stirring frequently, about 10-12 minutes.
Add the vegetables to the bread and give it a little toss to combine.
In a small bowl (or a large 4-cup measuring cup), add the broth and eggs. Whisk to combine.
Pour the mixture evenly over the stuffing.
Slice the remaining 4 tablespoons of butter into thin slices and lay them out evenly over the stuffing. Cover with foil.
Bake covered for 20 minutes and then uncover and bake 15-20 more minutes, until the stuffing is golden brown.
Serve immediately and enjoy!

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.