My favorite Stuffing without Meat Recipe

Name: My favorite Stuffing without Meat Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound butter (4 sticks) or 1/2 pound butter and 1/2 cup olive oil; 2 cups minced onions; 1 cup pine nuts or chopped walnuts; 14-16 cups fresh bread crumbs (about 2 24oz loaves of bread. I used on artisan white and one wheat.); 2 Tbsp minced fresh sage leaves or 1 Tbsp crumbled dried sage; Salt and Pepper to taste; 2 cups halved and sliced mushrooms; 1 cup minced green onions; 1 cup minced Italian parsley leaves (fresh); 1 cup chicken stock (if cooking on the stove, not needed for stuffing cooked in the turkey cavity)

Servings: persons

1 pound butter (4 sticks) or 1/2 pound butter and 1/2 cup olive oil
2 cups minced onions
1 cup pine nuts or chopped walnuts
14-16 cups fresh bread crumbs (about 2 24oz loaves of bread. I used on artisan white and one wheat.)
2 Tbsp minced fresh sage leaves or 1 Tbsp crumbled dried sage
Salt and Pepper to taste
2 cups halved and sliced mushrooms
1 cup minced green onions
1 cup minced Italian parsley leaves (fresh)
1 cup chicken stock (if cooking on the stove, not needed for stuffing cooked in the turkey cavity)

1
Chop the bread into very small cubes (1/3 inch) or mince in a food processor.
2
Then bake for 5 minutes at 350 to dry.
3
Melt butter with olive oil (if used) over medium heat in a large, deep dutch oven or casserole.
4
Add the onions and cook until softened, stirring occasionally, about 4 minutes.
5
Add the nuts and mushrooms, stirring, until they begin to brown, about 3 minutes.
6
Add the bread crumbs and sage and toss to mix.
7
Turn down heat to low and add salt, pepper, scallions, and parsley.
8
Turn off heat.
9
(You may prepare to this point up to one day in advance if stuffing is refrigerated in a sealed container.)
10
Pack the stuffing in the turkey if you like or put in an ovenproof casserole and bake with turkey for the last 45 minutes.
11
If you do this, stir in the cup of chicken broth to provide moistness.

1625

kcal

Calories

157

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound butter (4 sticks) or 1/2 pound butter and 1/2 cup olive oil, 2 cups minced onions, 1 cup pine nuts or chopped walnuts, 14-16 cups fresh bread crumbs (about 2 24oz loaves of bread. I used on artisan white and one wheat.), and more.

Yes, My favorite Stuffing without Meat Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!