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Vegetarian Stuffing Recipe

Updated on January 15, 2014
Sauteed Celery by moriahdawn
Sauteed Celery by moriahdawn

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.

Prep time: 40 min
Cook time: 20 min
Ready in: 1 hour
Yields: 10

Ingredients

  • 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

Instructions

  1. Cut the bread into roughly one-inch cubes and place in a large casserole dish or foil roasting pan.
  2. Melt the butter in a large saute pan over medium heat.
  3. Add the onion, celery, salt and pepper to the pan and saute until tender.
  4. Add the mushrooms and continue to saute until the mushrooms are cooked through.
  5. Add the broth and cream of mushroom soup and heat through, stirring occasionally until the soup has dissolved into the broth.
  6. Pour the sauteed mixture over the bread and stir to combine, making sure all the bread pieces are saturated.
  7. Bake at 350 degrees uncovered for about 20 minutes or until the top is lightly browned and crispy.
Pyrex Bakeware 4.8 Quart Oblong Baking Dish, Clear
Pyrex Bakeware 4.8 Quart Oblong Baking Dish, Clear

This recipe is sized for a crowd, so you'll need a large baking pan.

 
All-Clad 4403 Stainless Steel Tri-Ply Bonded Dishwasher Safe 3-Quart Saute Pan with Lid, Silver
All-Clad 4403 Stainless Steel Tri-Ply Bonded Dishwasher Safe 3-Quart Saute Pan with Lid, Silver

A large pan is needed for the last steps, when the liquids are added to the cooked vegetables.

 

This is a very basic recipe with simple flavors that can easily be customized. Let us know what you try!

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    • PhoenixV profile image

      PhoenixV 

      3 years ago from USA

      I really like stuffing on Thanksgiving. Stuffing is one of my top favorite dishes and I would rather have stuffing than any of the other traditional dishes. I like how your recipe includes lots of mushrooms, it sounds great.

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