Vegetarian Stuffing Recipe

Name: Vegetarian Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups diced bread (Can use any variety. I like sweet, wheat breads for this); 2 tablespoons butter (To make vegan, use a vegan butter spread.); 1 medium yellow onion, chopped; 2 large carrots, peeled and chopped; 3 stalks celery, chopped; 3/4 apple, cored and chopped; 1/4 teaspoon fresh rosemary; 1/4 teaspoon fresh sage; 1/4 teaspoon fresh thyme; 1/4 cup fresh parsley; 3 tablespoons dried cranberries or 3 tablespoons golden raisins; 1/4 cup pecans; 1/2 teaspoon salt; 1 1/2 cups organic vegetable stock

Servings: persons

6 cups diced bread (Can use any variety. I like sweet, wheat breads for this)
2 tablespoons butter (To make vegan, use a vegan butter spread.)
1 medium yellow onion, chopped
2 large carrots, peeled and chopped
3 stalks celery, chopped
3/4 apple, cored and chopped
1/4 teaspoon fresh rosemary
1/4 teaspoon fresh sage
1/4 teaspoon fresh thyme
1/4 cup fresh parsley
3 tablespoons dried cranberries or 3 tablespoons golden raisins
1/4 cup pecans
1/2 teaspoon salt
1 1/2 cups organic vegetable stock

1
Preheat oven to 350 degrees.
2
Place diced bread on a baking pan and place in oven. Toast bread for about 15 minutes, until the bread is crispy on edges and a nice golden color.
3
Meanwhile, warm the butter in a saucepan. Add onion, celery and carrots. Cook over medium heat until the onions are translucent.
4
Remove bread from oven and place into a large mixing bowl. Add in all herbs, chopped parsley, apples, nuts, dried cranberries and salt. Mix well.
5
Place back into your baking dish and carefully drizzle vegetable stock over the entire dish.
6
Bake, uncovered, for 30 minutes.
7
season with black pepper and serve.

159

kcal

Calories

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 14 ingredients. The key ingredients include: 6 cups diced bread (Can use any variety. I like sweet, wheat breads for this), 2 tablespoons butter (To make vegan, use a vegan butter spread.), 1 medium yellow onion, chopped, 2 large carrots, peeled and chopped, and more.

Yes, Vegetarian Stuffing falls under the General 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!

Vegetarian Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions