Description
This flavorful Vegetarian Stuffing recipe features crusty bread cubes baked to perfection with sautéed onion, celery, and garlic, mixed with fresh herbs, vegetable broth, and eggs. It’s a perfect side dish for holiday meals or any family dinner, offering a moist, aromatic, and herbaceous stuffing that everyone will love.
Ingredients
Scale
Stale Bread
- 1 pound crusty bread (cut into 1-inch cubes, about 1 loaf)
Vegetables & Aromatics
- 1 onion (diced)
- 4 ribs celery (diced, about 1½-2 cups)
- 4 cloves garlic (minced)
Herbs & Seasonings
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh sage
- 2 teaspoons fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
Other Ingredients
- ½ cup unsalted butter (1 stick)
- 1½ cups low-sodium vegetable broth
- 2 large eggs (beaten)
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 200°F (93°C). Grease a 9×13-inch baking pan with nonstick spray or melted butter and set it aside to use later.
- Toast the Bread Cubes: Spread the bread cubes evenly on an ungreased sheet pan. Bake them at 200°F for about 20 minutes to dry them out slightly, helping them absorb the broth later without becoming too soggy.
- Sauté Vegetables: While the bread toasts, melt the butter in a large sauté pan over medium heat. Add the diced onion and celery and cook, stirring occasionally, until softened and translucent but not browned, about 5 minutes.
- Add Garlic and Season: Stir in the minced garlic, kosher salt, and black pepper. Cook for another minute until fragrant, then transfer this mixture to a large mixing bowl.
- Raise Oven Temperature: After the bread cubes have toasted, increase the oven temperature to 350°F (175°C) to prepare for baking the stuffing.
- Combine Ingredients: Add the toasted bread cubes, chopped parsley, sage, thyme, rosemary, vegetable broth, and beaten eggs into the bowl with the sautéed vegetables. Toss everything gently but thoroughly until the bread is well coated and has absorbed some of the broth.
- Assemble and Bake: Transfer the stuffing mixture into the greased 9×13-inch baking dish. Cover the dish with foil and bake for 30 minutes to allow the flavors to meld and the stuffing to heat through.
- Finish Baking Uncovered: Remove the foil and bake for an additional 10 minutes until the top is golden brown and slightly crisp.
- Serve: Garnish the stuffing with extra fresh herbs if desired and serve warm as a delightful side dish.
Notes
- For best results, use day-old crusty bread or slightly stale bread to help the stuffing absorb liquid without becoming mushy.
- You can prepare the stuffing mixture ahead of time, cover it, and keep it in the refrigerator before baking.
- Feel free to add nuts like chopped pecans or walnuts for extra texture.
- To make this dish vegan, substitute eggs with a flax egg and use plant-based butter and broth.
- Adjust herb quantities to personal taste or tradition.
- If you like a crispier top, leave the foil off for the last 15-20 minutes of baking.
