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Simple Vegetarian Stuffing
The best simple vegetarian stuffing made easy with just a few ingredients. Vegan and gluten free friendly!
Course
Side Dish
Cuisine
American
Keyword
best, easy, simple
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
10
minutes
minutes
Total Time
1
hour
hour
25
minutes
minutes
Servings
8
Calories
281
kcal
Author
Lindsay Moe
Ingredients
¾
cup
butter
(1 ½ sticks)
1
large yellow onion
diced
1
large carrot
diced
3
stalks celery
diced
3
tablespoons
fresh chopped sage
divided
2
cloves
garlic
minced
2
teaspoons
fresh thyme
stems removed, chopped
Coarse kosher salt and freshly ground black pepper
1 ¼
cups
vegetable stock
12
ounces
unseasoned dried stuffing cubes
Instructions
Preheat the oven to 350ºF. Coat a large baking dish with cooking spray or butter. Set aside.
In a large skillet, melt butter over medium heat.
Add onion, carrot, celery, and 1 tablespoon sage. Cook, stirring frequently, until the vegetables begin to soften, about 7 minutes.
Add the garlic, thyme, and salt and pepper to taste. Cook, stirring, 1 minute.
Add the vegetable stock and remove from the heat.
Pour the stuffing cubes into the prepared baking dish and add the remaining sage and broth mixture. Stir well to coat.
Bake 45-60 minutes, stirring once, until the stuffing is beginning to crisp on the edges.
Video
Notes
Tips for customizing the best vegetarian stuffing recipe
If you prefer softer stuffing like you would get in a cooked turkey, add an additional ½ - 1 cup more vegetable broth
Use whatever herbs you have on hand such as parsley or rosemary
Swap the packaged stuffing cubes for a stale loaf of bread, cubed (try keep it to 12 ounces)
Follow the instructions above to make this vegan or gluten-free
Add crumbled bits of vegetarian sausage, seitan, or tempeh for extra protein and flavor
Nutrition
Calories:
281
kcal
|
Carbohydrates:
24
g
|
Protein:
4
g
|
Fat:
18
g
|
Saturated Fat:
11
g
|
Cholesterol:
45
mg
|
Sodium:
537
mg
|
Potassium:
165
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
1975
IU
|
Vitamin C:
3
mg
|
Calcium:
79
mg
|
Iron:
1.7
mg