Vegetarian Stuffing Recipe
I love the Thanksgiving meal, even though I'm a vegetarian, and a turkey is usually the centerpiece. There are so many great vegetable-based side dishes! One dish that usually is not suitable for a vegetarian at Thanksgiving is the stuffing, so no matter who is hosting the meal or what they've asked me to contribute, I always make my vegetarian stuffing recipe too. It's a simple recipe that's very forgiving and easy to customize.
My favorite way to make vegetarian stuffing is with lots of celery and mushrooms. I don't normally like the texture of cooked mushrooms, but in this recipe they are diced up small, and they add a lot of flavor. To make this vegetarian stuffing recipe your own, feel free to adjust the amount of onion, celery, and mushrooms to your taste. If you like mushrooms, try using a larger dice or more than one variety. Another change that's easy to make is to use more or less vegetarian broth, depending on whether you like your dressing very moist or on the drier side. As written, this stuffing comes out slightly dry, with crispy edges on top.
- 1 1/2 loaves bakery white bread, unsliced
- 1/2 cup (one stick) butter
- 3/4 pound white mushrooms, diced small
- 2 stalks celery, diced (include leafy tops)
- 1 medium onion, diced
- 1 quart vegetable broth
- 1 can condensed cream of mushroom soup
- Cut the bread into roughly one-inch cubes and place in a large casserole dish or foil roasting pan.
- Melt the butter in a large saute pan over medium heat.
- Add the onion, celery, salt and pepper to the pan and saute until tender.
- Add the mushrooms and continue to saute until the mushrooms are cooked through.
- Add the broth and cream of mushroom soup and heat through, stirring occasionally until the soup has dissolved into the broth.
- Pour the sauteed mixture over the bread and stir to combine, making sure all the bread pieces are saturated.
- Bake at 350 degrees uncovered for about 20 minutes or until the top is lightly browned and crispy.
This recipe is sized for a crowd, so you'll need a large baking pan.
A large pan is needed for the last steps, when the liquids are added to the cooked vegetables.
Consider a casserole carrier if you'll be transporting the cooked stuffing.