Vegetarian stuffing recipe

This vegetarian stuffing recipe is a delightful blend of flavors and textures, perfect for any occasion, especially during the holidays. It combines the richness of butter, the earthiness of mushrooms, and the freshness of herbs like sage and thyme, all wrapped up in a crispy, golden crust. The dish is deeply rooted in traditional American cuisine, often served alongside roasted meats at Thanksgiving, but its versatility allows it to complement a wide range of meals. Whether you’re looking for a comforting side dish or a centerpiece for a vegetarian feast, this stuffing is sure to impress with its depth of flavor and satisfying crunch.

Ingredients

  • : ¾ cup (1 ½ sticks)
  • Onion: 1 large yellow onion, diced
  • Carrots: 1 large carrot, diced
  • Celery: 3 stalks celery, diced
  • Mushrooms: 8 oz mushrooms, sliced
  • Garlic: 4 cloves garlic, minced
  • Sage: 3 tablespoons fresh chopped sage, divided
  • Thyme: 2 teaspoons fresh thyme, chopped
  • Salt and Pepper: To taste
  • Vegetable Stock: 1 ¼ cups
  • Bread: 12 oz unseasoned dried stuffing cubes or 1 loaf of French bread, cubed

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a large baking dish with butter or cooking spray.
  2. Sauté Vegetables: In a large skillet, melt butter over medium heat. Add onion, carrot, celery, and 1 tablespoon of sage. Cook, stirring frequently, until the vegetables begin to soften, about 7 minutes.
  3. Add Mushrooms and Garlic: Add sliced mushrooms and cook until they release their moisture and start to brown. Then, add garlic and cook for another minute.
  4. Season with Herbs: Add thyme and the remaining sage. Season with salt and pepper to taste. Stir well to combine.
  5. Add Vegetable Stock: Pour in vegetable stock and remove the skillet from the heat.
  6. Prepare Bread: If using fresh bread, toast the cubed bread in the oven for about 10 minutes to dry it out slightly.
  7. Combine Ingredients: Pour the bread into the prepared baking dish. Add the vegetable mixture and stir until the bread is evenly coated.
  8. Bake: Bake for 45-60 minutes, stirring once, until the top is golden brown and the stuffing is crispy on the edges.

Top Tips

  • Use Fresh Herbs: Fresh herbs like sage and thyme provide a more vibrant flavor compared to dried herbs.
  • Adjust Liquid: Add vegetable stock gradually to avoid a soggy stuffing.
  • Customize Bread: Use a variety of bread types, such as whole wheat or sourdough, for different textures.
  • Add Nuts or Seeds: Introduce some crunch with chopped nuts or seeds like almonds or pumpkin seeds.
  • Make Ahead: Prepare the vegetable mixture a day in advance to save time on the day of serving.
  • Experiment with Spices: Add a pinch of cayenne pepper or smoked paprika for a spicy twist.

Variations

  • Mushroom and Leek: Replace carrots with sliced leeks for a deeper, earthier flavor.
  • Italian-Style: Add some Italian seasoning and grated Parmesan cheese for a Mediterranean twist.
  • Spicy Southwestern: Incorporate diced jalapeños and a sprinkle of cumin for a spicy kick.
  • Vegan Version: Substitute butter with vegan butter and ensure all ingredients are plant-based.
  • Fruit and Nut: Add dried cranberries and chopped walnuts for a sweet and savory combination.
  • Wild Rice: Mix in cooked wild rice for added texture and nutrition.

Nutritional Guide

Servings Calories Fat Carbohydrates Protein
8 281 kcal 14g 35g 5g

Additional nutritional notes: This vegetarian stuffing is relatively low in calories and fat compared to traditional recipes, making it a healthier option for special occasions. The use of vegetable stock and herbs adds flavor without adding extra salt or sugar. However, if you’re looking to reduce calories further, consider using less butter or substituting it with olive oil. The dish is also a good source of fiber from the bread and vegetables, providing a satisfying and filling side dish.

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