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The Best Vegetarian Stuffing With Sourdough Bread

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Vegetarian stuffing is a delightful and savory dish that can steal the show on any holiday table or family gathering. 

With its tangy sourdough bread and aromatic herb-infused vegetable mixture, this vegetarian stuffing recipe is a delicious spin on traditional dressing. 

There is white oval casserole dish with baked chunks of bread, chopped onion, celery, minced garlic and small pieces of green herbs. There is a white cloth napkin laying next tot eh casserole dish. There are four sprigs of mini green thyme leaves laying in front of the casserole dish. Items are on a white marbled surface.

The combination of flavors and textures of toasted sourdough, aromatic herbs, and sauteed veggies, creates a comforting dish that will impress both vegetarians and meat eaters alike! 

So, gather up your ingredients, follow the simple steps, and get ready to make this delicious side dish that will soon become a family favorite!

Simple Ingredients For Vegetarian Stuffing

Stuffing Ingredients

  • Sourdough bread
  • Salted butter
  • White onion
  • Celery
  • Garlic cloves
  • Sea salt
  • Ground black pepper
  • Fresh sage leaves
  • Fresh parsley 
  • Fresh thyme
  • Eggs
  • Olive oil
  • Non stick cooking spray

Equipment And Useful Tools

  • Baking sheet
  • Large skillet
  • Large bowl
  • Casserole dish 
  • Cutting board
  • Large cutting knife
  • Measuring spoons
  • Measuring cups
  • Whisk or fork
  • Large kitchen spoon
  • Aluminum foil
  • Oven mitts

How To Make Vegetarian Stuffing Casserole

There is a wood board with four piles of hopped green herbs on it. The board is on a white marbled surface.

Prepare the veggies and herbs –

  • Chop onion, celery, parsley, and sage.
  • Finely dice rosemary and thyme.
Large clear glass mixing bowl with pieces of bread. Bowl is on a white marbled surface.

Tear the bread

  • Yes, tear the bread apart using your hands instead of cutting it into bread cubes. (see Top Tip)
  •  Place the bread pieces in a large bowl and set aside.
Large gray skillet with chopped onion, celery, and minced garlic. There is a white cloth napkin laying next to the skillet. Pan and napkin are on a white marbled surface.

Next, cook the vegetables

  • In a large skillet, melt butter and cook vegetables, salt and pepper until tender, approximately 10 minutes. 
Large gray skillet with chopped onion, celery, minced garlic, and chopped green herbs. There is a wooded spoon resting inside the pan. There is a white cloth napkin laying next to the skillet. Pan and napkin are on a white marbled surface.
  •  Remove skillet from the heat and add the fresh herbs; sage, parsley, rosemary, and thyme to the onion mixture.
  • Mix throughly.
Large clear glass mixing bowl with chunks of bread, chopped onion, celery, minced garlic, and pieces of dark green herbs. There is a white cloth napkin laying next to the bowl. There is a small white bowl with an egg mixture in it and a clear glass measuring cup with brown liquid in it sitting behind the large clear bowlItems are on a white marbled surface.

Mix the stuffing –

  • Use a wooden spoon and gently toss the bread and vegetable mixture together, making sure the bread pieces are evenly coated.
Large clear glass mixing bowl with chunks of bread, chopped onion, celery, minced garlic, and pieces of dark green herbs. There is a white cloth napkin laying next to the bowl. Items are on a white marbled surface.
  • Add the slightly beaten eggs and toss again.
  • Gradually pour in vegetable broth, stirring until the stuffing is moist but not overly soggy.
There is white oval casserole dish with chunks of bread, chopped onion, celery, minced garlic and small pieces of green herbs. There is a white cloth napkin laying next tot eh casserole dish. Items are on a white marbled surface.

Baking –

  • Transfer the stuffing mixture to the prepared baking dish, spreading it out evenly.
  • Cover dish with aluminum foil and bake.
There is a white oval casserole dish with pieces of torn bread, chopped onion and celery, minced garlic and green herbs. There is a silver spoon resting in the dish. There is a small white plate in front of the casserole dish with a scoop of the stuffing on it. There is a white cloth napkin laying next to the plate. Items are on a white marbled surface.
  • Remove foil and drizzle olive oil over the top of the stuffing.
  • Bake a few extra minutes until the top of the stuffing turns golden brown and crispy.
  • Now, enjoy this savory vegetarian stuffing with sourdough bread!

See recipe card below for complete measurements, details, and total time.

Top Tip

To ensure the bread is dried out enough (like day-old bread) 

  • Preheat oven 350 degrees F.
  • Spread the sourdough pieces on a baking sheet and toast them in the oven for 5 to 7 minutes or until they become slightly crisp.
  • Remove from oven and cool to room temperature.
  • Place the bread pieces in a large bowl and set aside.

Let’s Talk Veggie Stuffing Ingredients

Bread – You want a loaf that’s crusty and flavorful, preferably sourdough. Stay away from pre-sliced sandwich bread for this recipe.

If you want to try your hand at making your own bread, here’s a great recipe for Easy Overnight Sourdough Bread.

Butter – You can substitute 8 tablespoons of vegan butter if you prefer.

White Onion – Red onion or yellow onion can be used. If you want a milder onion flavor, use either leeks or shallots.

Celery This is one of the essential ingredients for any stuffing recipe!

Garlic – I tend to have a heavy hand when it comes to garlic, I love it!

Feel free to use a little less or maybe a little more. You can use garlic powder but fresh is always better!

Sea Salt and Fresh Ground Pepper – Salt enhances flavor, while pepper adds flavor to food.

Fresh Herbs – Sage, parsley, rosemary, and thyme are aromatic herbs that add wonderful depth to this flavorful stuffing. 

Eggs – The secret ingredient! Though this vegetarian stuffing recipe would be perfectly delicious without them, slightly beaten eggs helps your stuffing keep it’s shape and adds a little bit more moisture.

Vegetable Broth – This ingredient moistens the stale bread. Vegetable stock can be substituted in this vegetarian dressing recipe.

If there are not dietary restrictions you are trying to follow, chicken broth or chicken stock can also be substituted.

Olive oil – If you’re like me and love stuffing to have a crispy top, drizzle 1 to 2 tablespoons of olive oil over the top of the stuffing during the last 10 minutes of cooking.

There is a white plate with a scoop of Sourdough stuffing with chopped onion, celery and green herbs. There is a white oval dish with stuffing in the background. Items are on a white marbled surface.

​Frequently Asked Questions

Can Stuffing Be Made Ahead?

Yes, you can make stuffing ahead of the big day! Stuffing is a dish that can be conveniently prepared in advance which is great for special occasions.

Prepare the stuffing recipe to the point where the mixture is assembled but not yet baked.

Cover the stuffing with plastic wrap or in an airtight container and refrigerate until ready to bake.

How Do You Reheat Stuffing And Keep It Moist?

Heat the oven to 350 degrees. Place stuffing in an oven-safe dish.

If it looks dry, add a little bit of broth to it.

Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 5-10 minutes.

If you’re looking for more delicious holiday side dishes, try these wonderful recipes!

Yield: 8 servings

The Best Vegetarian Stuffing With Sourdough Bread

There is white oval casserole dish with baked chunks of bread, chopped onion, celery, minced garlic and small pieces of green herbs. There is a white cloth napkin laying next tot eh casserole dish. There are four sprigs of mini green thyme leaves laying in front of the casserole dish. Items are on a white marbled surface.

Vegetarian stuffing is a delightful and savory dish that can steal the show on any holiday table or family gathering. 

With its tangy sourdough bread and aromatic herb-infused vegetable mixture, this vegetarian stuffing recipe is a delicious spin on traditional dressing. 

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 1 medium loaf sourdough bread
  • 1/2 cup melted butter (1 stick)
  • 1 large white onion (approximately 2 cups chopped)
  • 3 stalks celery (approximately 1.5 cups chopped)
  • 4 garlic cloves - minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 cup fresh sage leaves - chopped
  • 1/4 cup fresh parsley - chopped
  • 1.5 teaspoon fresh rosemary - finely chopped
  • 1 teaspoon fresh thyme (removed from stems)
  • 2 lightly beaten eggs - room temperature
  • 1 -2 cups vegetable broth
  • 1-2 tablespoons olive oil
  • Non stick cooking spray

Instructions

  1. Prepare the veggies and herbs - Rinse celery stalks, pat dry, and roughly chop. Peel onion and dice. Mince garlic cloves.
  2. Remove leaves from the stems of rosemary, sage, and thyme. Chop parsley leaves and stems. Chop sage leaves. Thyme leaves are very small so there is no need to dice. Finely dice rosemary.
  3. Tear the bread apart - Pull the bread apart using your hands instead of cutting it into bread cubes. Tearing the bread into small pieces gives the stuffing a wonderful rustic look and texture which goes perfectly with the earthy savory flavor of the fresh herbs and melted butter!
  4.  Place the bread pieces in a large bowl and set aside.
  5. Next, cook the vegetables - In a large skillet, melt butter over medium heat.
  6. Add the diced onion, celery, minced garlic, salt and pepper. Sauté onions and celery until tender, approximately 10 minutes.
  7. Remove skillet from the heat and add the fresh herbs; sage, parsley, rosemary, and thyme to the onion mixture. Blend throughly.
  8. Mix the stuffing - Transfer the vegetable mixture to the bowl with the prepared bread pieces. Use a wooden spoon and gently toss all the ingredients together, making sure the bread pieces are evenly coated.
  9. Add the slightly beaten eggs and toss again. Pour 1 cup broth over the mixture and gently stir to combine.
  10. If the pieces of bread feel dry at all, gradually add the remaining 1/2 cup of vegetable broth, stirring until the stuffing is moist but not overly soggy.
  11. Baking - Lightly spray casserole dish (8x11 or 9x13) with non stick cooking spray. Transfer the stuffing mixture to the prepared baking dish, spreading it out evenly.
  12. Cover dish with aluminum foil and bake for 30 minutes.
  13. Use oven mitts and remove foil. Drizzle olive oil over the top of the stuffing and return to the oven.
  14. Bake for an additional 10 to 15 minutes or until the top of the stuffing turns golden brown and crispy.

Notes

Equipment And Useful Tools

  • Baking sheet
  • Large skillet
  • Large bowl
  • Casserole dish (8x11 or 9x13)
  • Cutting board
  • Large cutting knife
  • Measuring spoons
  • Measuring cups
  • Whisk or fork
  • Large kitchen spoon
  • Aluminum foil
  • Oven mitts

Top Tip
To ensure the bread is dried out enough (like day-old bread) 

  • Preheat oven 350 degrees F.
  • Spread the sourdough pieces on a baking sheet and toast them in the oven for 5 to 7 minutes or until they become slightly crisp.
  • Remove from oven and cool to room temperature.
  • Place the bread pieces in a large bowl and set aside.


    Miz Helen

    Tuesday 14th of November 2023

    We sure enjoyed featuring your awesome post this week on Full Plate Thursday, 667! Thanks so much for sharing with us and hope you come back to see us again, real soon! Miz Helen

    Jimbo Jackson

    Sunday 16th of July 2023

    I am usually anti-veggie typicall but this stuffing will rock your socks off!

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