Easy vegetarian stuffing recipe, with vegan and gluten-free options (2024)

Prep Time1 hour 10 minutes

Cook Time1 hour 10 minutes

Passive Time1 hour 10 minutes

Total Time3 hours 30 minutes

Ingredients

For prep day:

• 1 lb loaf of good-quality white or sourdough bread, torn or cut into 1-inch cubes (to make this recipe gluten-free, use gluten-free bread)
• 16 tbsp salted butter
• 3 cups yellow onions, roughly chopped, about 1 pound before peeling and chopping
• 2.5 cups sliced celery, about 4 large stalks, sliced 1/4-inch thick
• 1/2 cup chopped fresh parsley leaves, about 2 ounces before removing stems
• 2 tbsp chopped fresh sage
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 2-3 large garlic cloves, roughly chopped
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 cup vegetable broth

For baking day:

• About 1/2 tablespoon butter for the baking dish
• 1 cup vegetable broth
• 2 large eggs

Instructions

Do first, before vegetable/herb prep:

1. Preheat oven to 250°F
2. Put the bread cubes on a large rimmed baking sheet in a single layer (use 2 baking sheets if necessary)
3. Bake the bread, stirring occasionally, until completely dried out, about 1 hour
4. Let the bread cool on the pan until it's needed

While the bread toasts:

1. Prep the vegetables and herbs
2. Put a large skillet on medium heat and melt butter until foamy
3. Add the celery and onions and cook 10 minutes, stirring frequently; a little browning is OK, but really we're just trying to soften them up
4. Add the chopped garlic and cook an additional 5 minutes, stirring frequently
5. Put the toasted bread into a very large bowl and add the cooked vegetables (make sure you get all of the butter out of the pan, too!), and toss until it's all mixed together
6. Add the kosher salt, ground black pepper, herbs, and 1 cup of the broth
7. Stir it all together to distribute the liquid and the herbs
8. Put in a freezer-safe container and freeze for up to two months (put right into the fridge if using the next day)

On the day before you want to eat the stuffing:

Put the frozen stuffing into the refrigerator so that it can thaw overnight

The day you want to eat the stuffing:

1. Preheat oven to 350°F
2. Butter a 13x9x2-inch baking dish (or large casserole dish) and set aside
3. Remove the stuffing from the refrigerator
4. In a large bowl whisk together the 2 eggs and the cup of stock
5. Add the stuffing mixture to the bowl of eggs and broth, gently folding it in until the liquid is distributed
6. Transfer to the prepared dish, cover tightly with aluminum foil, and bake for 1 hour (an instant-read thermometer inserted into the stuffing should read at least 160°F)
7. Remove the foil and bake an additional 10 minutes
8. Serve hot
9. Leftover stuffing will keep in the fridge in an airtight container for four or five days

Notes

Nutritional information is an estimate only.

Prep Time1 hour 10 minutes

Cook Time1 hour 10 minutes

Additional Time1 hour 10 minutes

Total Time3 hours 30 minutes

Ingredients

• 1 lb loaf of good-quality bread , torn or cut into 1-inch cubes
• 3 cups yellow onions, roughly chopped, about 1 pound before peeling and chopping
• 2.5 cups sliced celery, about 4 large stalks, sliced 1/4 inch
• 1/2 cup chopped fresh parsley leaves , about 2 ounces before removing stems
• 2 tbsp chopped fresh sage
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 16 tbsp vegan butter, plus more for the baking dish
• 2-3 large garlic cloves, roughly chopped
• 1 tsp kosher salt
• 1/2 tsp pepper
• 2 cups vegetable broth, divided
• 6 tbsp aquafaba, flax egg, or other vegan egg substitute

Instructions

Do first, before vegetable/herb prep

1. Preheat oven to 250°F
2. Put the bread cubes on a large baking sheet (use 2 if necessary)
3. Bake the bread, stirring occasionally, until completely dried out, about 1 hour
4. Let the bread cool on the pan until it's needed, then put it into a large bowl
5. While the bread bakes, prep the vegetables and herbs

Cook the vegetables

1. Put a large pan on medium heat and melt the vegan butter until foamy
2. Add the celery and onions and cook ten minutes, stirring frequently; a little browning is OK, but really we're just trying to soften them up
3. Add the chopped garlic and cook an addition 5 minutes, stirring frequently
4. Add the cooked vegetables to the bowl of bread and toss until its all mixed together
5. Add the kosher salt, pepper, herbs, and 1 cup of the broth
6. Stir it all together to distribute the liquid and the herbs
7. Put in a freezer-safe container and freeze for up to two months (put right into the fridge if using the next day)

On the day before you want to eat the stuffing

1. Put the frozen stuffing into the refrigerator so that it can thaw overnight

Bake the stuffing

1. Preheat oven to 350°F
2. Butter a 13x9x2-inch baking dish (or a similar-sized casserole dish) and set aside
3. Remove the stuffing from the refrigerator
4. In a large bowl whisk together the egg substitute and the remaining cup of broth
5. Add the stuffing to the bowl of egg substitute and broth, gently folding it in until the liquid is distributed
6. Transfer to the prepared dish, cover tightly with foil, and bake for 1 hour
7. Remove the foil and bake an additional 10 minutes
8. Serve hot
9. An instant-read thermometer inserted into the stuffing should read at least 160°F

Notes

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases (but you won't pay anything extra!)

• 

  Bob's Red Mill Gluten Free Egg Replacer

Nutritional information is an estimate only.