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–+ servings
overhead view of vegetarian stuffing in a white baking dish.

Vegetarian Stuffing Recipe

Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 people
Calories: 291kcal
Author: Becky Hardin
This is the best vegetarian stuffing recipe because it’s easy to make, full of savory flavor, and perfect for the holiday dinner table! All you need are several simple ingredients and before you know it, you have a delicious side dish for Thanksgiving day or Christmas dinner!
Step-by-step photos can be seen below the recipe card.
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Equipment

Ingredients

  • 1 pound crusty bread cut into 1-inch cubes (1 loaf)
  • ½ cup unsalted butter (1 stick)
  • 1 onion diced
  • 4 ribs celery diced (1½-2 cups)
  • 4 cloves garlic minced
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh sage
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary
  • 1½ cups low-sodium vegetable broth
  • 2 large eggs beaten

Instructions

  • Preheat oven to 200°F. Grease a 9x13-inch baking pan with nonstick spray or melted butter. Set aside.
  • Spread the bread out on an ungreased sheet pan. Bake for 20 minutes.
    1 pound crusty bread
    overhead view of cubes of bread on a baking sheet.
  • While the bread cooks, melt the butter in a large sauté pan over medium heat.
    ½ cup unsalted butter
  • Add in the onion and celery. Cook, stirring occasionally until softened, but not browned, about 5 minutes.
    1 onion, 4 ribs celery
    overhead view of onion, celery, and garlic cooking in a sauté pan.
  • Add in the garlic, salt, pepper, and cook for another minute. Transfer the mixture to a large bowl.
    4 cloves garlic, ¾ teaspoon kosher salt, ½ teaspoon ground black pepper
  • Once the bread is done, increase the oven temperature to 350°F.
  • Add the bread, parsley, sage, thyme, rosemary, vegetable broth, and eggs to the large bowl. Toss well until the bread is coated and has absorbed some of the liquid.
    ¼ cup chopped fresh parsley, 2 tablespoons chopped fresh sage, 2 teaspoons fresh thyme leaves, 1 teaspoon chopped fresh rosemary, 1½ cups low-sodium vegetable broth, 2 large eggs
    overhead view of vegetarian stuffing in a glass bowl.
  • 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.
    overhead view of vegetarian stuffing in a white baking dish.
  • Garnish with more herbs, if desired, and serve warm.

Video

Notes

  • You can prepare the stuffing through step 7, then cover tightly with plastic wrap and refrigerate overnight. The next morning, bake as directed, adding a few extra minutes to the final bake time if needed.
  • If using regular (not low-sodium) vegetable broth, omit some or all of the salt.
  • Buy your bread 1-2 days ahead of time so you can skip the toasting step!
  • To save time, you can use a food processor to chop your veggies or buy pre-chopped mirepoix from the grocery store!
  • If the bread seems dry after step 6, add in another ½ cup of broth.
Storage: Store vegetarian stuffing in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 291kcal | Carbohydrates: 33g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 597mg | Potassium: 187mg | Fiber: 2g | Sugar: 4g | Vitamin A: 695IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 3mg