My Vegetarian Stuffing recipe will be the hit of your holiday table for both vegetarians and meat-eaters alike!
I’m so happy to be sharing this Vegetarian Stuffing recipe with you today. It is one of my tried and true recipes… one that I make for my family every year. They have come to love and look forward to it as much as I do.
This dish truly comes from the heart.
The Best Vegetarian Stuffing Recipe
You see… I adore Thanksgiving. But the turkey is not the star of the show for me. Being a pescatarian (a vegetarian who eats seafood and fish,) this Vegetarian Stuffing recipe is actually my true Thanksgiving food love.
It is the star of my meal.
When you have ingredients like this, why do you need to add meat?
This vegetarian stuffing recipe starts off with cubed French bread.
Next add fresh sage and dried cranberries to pan.
Isn’t it pretty?
Then chop all sorts of vegetable goodness to add flavor. See the apples in there??!!!!
The vegetables get cooked in butter.
It is Thanksgiving after all. I eat healthy all the time, but go all out for my favorite holiday.
After adding high quality low sodium vegetable broth to the pan, pour the mixture over the bread.
It goes in the oven looking like this…
… and comes out looking like this. It is, my friends, as good as it looks.
I dare you to find a better Vegetarian Stuffing recipe.
After making this a half dozen times, my Vegetarian Stuffing recipe is now a true family favorite! I hope you enjoy it as much as I do.
- 1 stick salted butter
- 1 loaf, approx. 16 ounces day old French bread, cut in 1/2 in cubes
- 1/2 cup dried cranberries
- 3 tablespoons fresh sage, chopped and divided
- 1 medium sweet onion, chopped (approx. 1 1/2 cups)
- 1 carrot, finely chopped (approx. 1/2 cup)
- 2 stalks celery, finely chopped (approx. 1 cup)
- 1/2 teaspoon poultry seasoning
- 1 large apple, chopped (approx.. 1 1/2 cups)
- 2 teaspoons minced garlic
- 2 1/2 cups low sodium high quality vegetable broth
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
- Cooking Spray
- Preheat oven to 350 degrees
- Spray an 8x11 casserole dish with cooking spray.
- Put the bread cubes in the dish and sprinkle 2 tablespoons of sage and the dried cranberries on top.
- In a large sauce pan melt the butter over medium heat.
- When the butter is melted add the rest of the sage, onion, celery and carrot. Season with a healthy pinch of the salt and pepper.
- When the onions become translucent add the garlic and apples. Season with another healthy pinch of the salt and pepper.
- After the apples have cooked for about 2 minutes, add the vegetable broth. Season with the rest of the salt and pepper, to taste.
- Allow the mixture to sauté for another 2 minutes.
- Pour the mixture into the casserole dish, over the bread. Gently move around the bread to allow the broth to soak all the pieces. Be careful not to smash or break up too much of the bread.
- Bake uncovered for 50 minutes. Twice during the cooking time, carefully stir to keep the bread moist.
Like this? I’d love it if you could pin it to your favorite Pinterest board!
Want more Vegetarian Thanksgiving ideas?
Thanks for stopping by today! I hope you enjoyed this Throwback Thursday post where I’m giving post you might have missed on Running in a Skirt a makeover. See you tomorrow for a brand new Fashion Friday.
Have you ever make vegetarian stuffing?
What is your favorite Thanksgiving dish?