With its tangy sourdough bread and aromatic herb-infused vegetable mixture, this vegetarian stuffing recipe is a delicious spin on traditional dressing.
Vegetarian stuffing is a delightful and savory dish that can steal the show on any holiday table or family gathering.
- Prep Time: 20 minutes
- Bake Time: 30 minutes
- Total Time: 50 minutes
- Preparation Level: Beginner +
What You’ll Love
- Hearty and Flavor-Packed – The combination of flavors and textures of toasted sourdough, aromatic herbs, and sautéed veggies, creates a comforting dish that will impress both vegetarians and meat eaters alike!
- Customizable with Seasonal Veggies – This recipe adapts to what you have on hand. Try adding fresh mushrooms, butternut squash, or carrots to create a dish that is uniquely yours.
- Make-Ahead Friendly – You can prep and assemble it up to 2 days in advance. Cover and keep in the fridge, then bake when ready.
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!
Ingredient Notes
- 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 with 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.
Step-by-Step Instructions
- Prepare the veggies and herbs – Chop onion, celery, parsley, and sage. Mince garlic. Finely dice rosemary and thyme.
- 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.
- Cook the vegetables – In a large skillet, melt butter and cook vegetables, salt and pepper until tender. Remove skillet from the heat and add the fresh herbs; sage, parsley, rosemary, and thyme to the onion mixture. Mix throughly.
- Mix the stuffing – Use a wooden spoon and gently toss the bread and vegetable mixture together, making sure the bread pieces are evenly coated. Add the slightly beaten eggs and toss again. Gradually pour in vegetable broth, stirring until the stuffing is moist but not overly soggy.
- Baking – Transfer the stuffing mixture to the prepared baking dish, spreading it out evenly. Cover dish with aluminum foil and bake. 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. 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.
Storage & Reheating
Allow the stuffing to cool down to room temperature. Store in an airtight container and refrigerate for up to 4 days.
Reheating – Heat the oven to 350°F. 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.
More Delicious Holiday Side Dishes
Yield: 8 servings
The Best Vegetarian Stuffing With Sourdough Bread
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
- Prepare the veggies and herbs – Rinse celery stalks, pat dry, and roughly chop. Peel onion and dice. Mince garlic cloves.
- 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.
- 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!
- Place the bread pieces in a large bowl and set aside.
- Next, cook the vegetables – In a large skillet, melt butter over medium heat.
- Add the diced onion, celery, minced garlic, salt and pepper. Sauté onions and celery until tender, approximately 10 minutes.
- Remove skillet from the heat and add the fresh herbs; sage, parsley, rosemary, and thyme to the onion mixture. Blend throughly.
- 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.
- Add the slightly beaten eggs and toss again. Pour 1 cup broth over the mixture and gently stir to combine.
- 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.
- Baking – Lightly spray casserole dish (8×11 or 9×13) with non stick cooking spray. Transfer the stuffing mixture to the prepared baking dish, spreading it out evenly.
- Cover dish with aluminum foil and bake for 30 minutes.
- Use oven mitts and remove foil. Drizzle olive oil over the top of the stuffing and return to the oven.
- 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 (8×11 or 9×13)
- 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.
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