Every holiday table needs some delicious homemade stuffing to complete the meal. This herby vegetarian stuffing is the perfect compliment to turkey. I use vegetable broth instead of chicken or turkey so no one has to worry, and I load it up with plenty of veggies to keep it flavorful. This stuffing isn’t just for vegetarians; it’s tasty enough for everyone to enjoy.
How to Store and Reheat
Store leftover vegetarian stuffing in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven covered with foil for 20 minutes, then remove the foil and continue to bake for another 15-20 minutes, or until hot.
Serving Suggestions
Whether you’re a vegetarian or not, this stuffing will blow you away. Serve it up with any holiday dishes you love, including Thanksgiving turkey, orange cranberry pork loin, or beef tenderloin. And if you don’t eat meat, enjoy this along with a plate full of all those amazing side dishes!
How to Make Vegetarian Stuffing Step by Step
Toast the Bread: Preheat your oven to 200°F. Grease a 9×13-inch baking pan with nonstick spray or melted butter. Set aside. Spread 1 pound of crusty bread cut into 1-inch pieces out on an ungreased sheet pan. Bake for 20 minutes.
60+ Holiday Side Dishes
Cook the Veg: While the bread cooks, melt ½ cup of unsalted butter in a large sauté pan over medium heat. Add in 1 diced onion and 4 diced ribs of celery. Cook, stirring occasionally until softened, but not browned, about 5 minutes. Add in 4 minced cloves of garlic, ¾ teaspoon of kosher salt, and ½ teaspoon of ground black pepper, and cook for another minute. Transfer the mixture to a large bowl. Mix the Stuffing: Once the bread is done, increase the oven temperature to 350°F. Add the bread, ¼ cup of chopped fresh parsley, 2 tablespoons of chopped fresh sage, 2 teaspoons of fresh thyme leaves, 1 teaspoon of chopped fresh rosemary, 1½ cups of low-sodium vegetable broth, and 2 large eggs to the large bowl. Toss well until the bread is coated and has absorbed some of the liquid. Bake the Stuffing: Transfer to the prepared baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes, until the top is golden. Garnish with more herbs, if desired, and serve warm.
