Just one more Thanksgiving post before the big day! I couldn’t let this year pass without preparing some stuffing (yes, I still call it “stuffing” and not “dressing” like everyone else in the south). The drippings from meat usually make stuffing incredibly tasty, so I took on the challenge of making a Vegetarian Stuffing that is still incredibly delicious even without the meat. I wanted to ensure that there’s something for everyone, including the vegetarians at Thanksgiving gatherings. This Vegetarian Stuffing is packed with vibrant vegetables that add a burst of flavor and texture to this traditional Thanksgiving side dish.
You can find this recipe included in my Easy Thanksgiving Dinner for Beginners meal plan.
Can I Make This Vegetarian Stuffing Vegan?
Absolutely! This vegetarian stuffing can easily be transformed into a vegan version. All you need to do is exchange the butter specified in the recipe with a vegan butter available at your local store, and you’re all set to enjoy a delicious vegan stuffing!
It’s a Labor of Love
While I acknowledge that preparing this Savory Vegetable Stuffing requires some effort, the final result is truly rewarding. If you are solely responsible for preparing a whole Thanksgiving meal, it might be too time-consuming. However, if you have been assigned to bring just one dish and have ample time to dedicate to creating a remarkable recipe, then this vegetarian stuffing is the perfect choice. 👌 You can even complete most of the preparation at home and simply finish the baking process upon arrival at your gathering (assuming there is available oven space).
So let’s do this.
Looking for additional Thanksgiving recipes? Explore our Holiday Recipe Archives for more options!
I really mean it, I want to enjoy this all year long. This is too amazing to only have on Thanksgiving!
How to Make Vegetarian Stuffing From Scratch – Step by Step Photos
Begin by preparing all of your vegetables. If you possess the ability to multitask efficiently, you may choose to prep them individually as you add them to the pot for sautéing. Dice a single yellow onion, mince four cloves of garlic, finely dice four stalks of celery, shred two carrots using a large-holed cheese grater, slice eight ounces of mushrooms, and roughly chop a quarter bunch of parsley.
Incorporate 3 tablespoons of butter and the sliced mushrooms into a generously sized pot. Proceed to sauté the mushrooms over medium heat until they have fully released their moisture, and the edges exhibit a delightful browning and caramelization.
Incorporate the minced garlic, diced onion, 1 teaspoon dried sage, 1 teaspoon dried thyme, a sprinkle of freshly cracked pepper, and approximately 1/4 teaspoon salt into the pot. Keep sautéing until the onions become tender and translucent.
After adding the diced celery, sauté it for a few additional minutes. Then, introduce the shredded carrots and sauté them for a couple more minutes.
As the vegetables are being sautéed, take a dry skillet and toast 1/2 cup of walnut pieces. Stir and cook the walnuts on medium heat for about 2-3 minutes, or until a rich nutty fragrance is noticeable. Immediately remove the skillet from the heat to prevent any burning.
In conclusion, incorporate the remaining 3 tablespoons of butter, the toasted walnuts, and a handful of the chopped parsley into the pot containing the vegetables until the butter has completely melted. Take a moment to taste the vegetable mixture and add additional salt if necessary. Ensure that it is properly seasoned. Proceed to turn off the heat under the pot and initiate the preheating of the oven to 350ºF.
If your bread is not completely stale (like mine was), you can slice it, place it on a baking sheet, and place it in the oven while it preheats. Allow the bread to cool before cutting it into cubes (as it cools, more moisture will evaporate). For this recipe, I used a large French loaf that resulted in approximately 10 cups of bread cubes. Cut the cubes into 1/2-inch pieces.
Mix the bread cubes into the pot, along with the vegetables, butter, and herbs. Ensure everything is thoroughly combined, allowing the bread to soak up the delicious butter.
Incorporate 1.5 cups of vegetable broth into the pot gradually, adding 1/2 cup at a time and ensuring thorough stirring before each addition (I recommend using Better Than Bouillon). While stirring, you may notice the bread cubes breaking down and crumbly, but there’s no cause for concern. It’s expected that the bread won’t be completely soaked even after using all the broth. As the mixture bakes, the bread will absorb additional moisture.
To prepare, use non-stick spray to coat the interior of a 3-quart casserole dish, approximately 9×13 inches in size. Next, evenly distribute the stuffing mixture into the dish and gently press it down. Place foil over the dish and bake in a preheated oven for 30 minutes. Afterward, remove the foil and continue baking for another 15 minutes, or until the top becomes golden brown and crispy.
Before serving, sprinkle any remaining chopped parsley over the Savory Vegetable Stuffing to garnish it. This recipe yields approximately 8 cups of stuffing.
Oops, looks like I’ll likely devour this delicious Savory Vegetable Stuffing all by myself.
