Vegetarian Stuffing Recipe
This Best Vegetarian Stuffing recipe is full of mouth-watering flavors and textures that will please both vegetarians and meat-eaters alike. This surprisingly tasty oven baked dish is made with french bread, dried cranberries, onion, celery, carrots, onion, garlic, AND apples for an unforgettable addition to your holiday or Thanksgiving table!
Ingredients
- 1 stick salted butter, ½ cup
- 1 french bread loaf, approx. 16 ounces day old French bread, cut in ½ in cubes
- ⅔ cup dried cranberries
- ¼ cup fresh sage, chopped and divided
- 1 medium sweet onion, chopped (approx. 1 ½ cups)
- 1 carrot, finely chopped (approx. ½ cup)
- 2 stalks celery, finely chopped (approx. 1 cup)
- 1 teaspoon poultry seasoning
- 1 large apple, chopped (approx.. 1 ½ cups)
- 2 teaspoons minced garlic
- 3 cups vegetable broth
- salt & pepper, to taste
Instructions
- Preheat oven to 350 degrees
- Spray an 9X12 casserole dish with cooking spray.
- Put half the bread cubes in the dish and sprinkle 1 tablespoons of sage and half of the dried cranberries on top. Put the rest of the bread in the dish and add another tablespoon of sage and the rest of the cranberries.
- In a large sauce pan melt the butter over medium heat.
- When the butter is melted add the onion, celery and carrot. Season with a healthy pinch of the salt and pepper and the poultry seasoning.
- When the onions become translucent add apples. Season with another healthy pinch of salt and pepper. After the apples have cooked for about 2 minutes, add the garlic for 30 seconds.
- Add the vegetable broth to the mixture. Season with the rest of the salt and pepper, to taste. Add the rest of the chopped sage.
- 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. Check for dry spots once or twice during cooking, adding a touch more vegetable broth to the bread if it's drying out.
- Garnish with fresh sage.
Notes
Storage & Leftovers
Store any leftovers in an airtight container in the refrigerator for up to four days.
Freezing
I do not recommend freezing this recipe because it will come out of the freezer soggy.
Make Ahead
This recipe is best made the day of, but you can cut down on your prep work on Thanksgiving day by chopping all of the ingredients ahead of time including the vegetables and cubed.
Nutrition
Calories: 207kcalCarbohydrates: 43gProtein: 7gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 704mgPotassium: 172mgFiber: 3gSugar: 11gVitamin A: 1286IUVitamin C: 4mgCalcium: 50mgIron: 2mg
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