Name: Seriously Good Vegetarian Stuffing with Fresh Herbs Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 loaf sourdough bread (approx. 1 pound); ¾ cup unsalted butter; 1 medium yellow onion, diced; 2 large celery stalks (or 3 medium), diced; 1 ½ teaspoons fine sea salt (or to taste); ½ teaspoon freshly ground black pepper (or to taste); 1 tablespoon fresh thyme, chopped; 2 teaspoons fresh sage, finely chopped; 2 eggs, beaten; 2 cups vegetable stock (approximately, to preference)

Introduction

This Seriously Good Vegetarian Stuffing with Fresh Herbs is a flavorful and comforting side dish perfect for any occasion. Made with fresh thyme and sage, it offers a delicious herbaceous aroma and a moist, satisfying texture. It’s easy to prepare and pairs wonderfully with a variety of main courses.

A close-up view of a white baking dish filled with golden brown bread stuffing made of torn bread pieces mixed with herbs, small bits of onion, and celery, giving it a moist and varied texture. The torn bread chunks show crispy edges and soft insides, scattered unevenly across the dish with some toasted darker spots. A small sprig of fresh thyme rests on top near the center. A woman's hand holding a white cloth is gripping the blue outer side of the dish, and the background is a white marbled surface with a blurred fabric with blue floral patterns. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf sourdough bread (approx. 1 pound)

¾ cup unsalted butter

1 medium yellow onion (diced)

2 large celery stalks (or 3 medium, diced)

1 ½ teaspoons fine sea salt (or to taste)

½ teaspoon freshly ground black pepper (or to taste)

1 tablespoon fresh thyme (chopped)

2 teaspoons fresh sage (finely chopped)

2 eggs (beaten)

2 cups vegetable stock (approximately, see notes)

Instructions

Step 1: Grease a 9×13-inch baking pan with butter or cooking spray. Preheat your oven to 375°F (190°C). Tear the sourdough bread into bite-sized pieces and place them in a large bowl. For best results, use stale or day-old bread, or dry fresh bread in the oven briefly to reduce moisture.

Step 2: In a large skillet, melt the butter over medium-high heat. Add the diced onion and celery, cooking for 4 to 7 minutes until tender. Season with salt and pepper to taste. Remove the skillet from heat and stir in the chopped fresh thyme and sage. Let this mixture cool slightly.

Step 3: Combine the sautéed vegetable and herb mixture with the torn bread in the large bowl. Add the beaten eggs and stir until fully incorporated. Gradually pour in the vegetable stock, about ½ cup at a time, mixing gently until the bread is moist but not soggy. You will likely use about 2 cups, but adjust based on your bread’s absorbency.

Step 4: Transfer the stuffing mixture to the prepared baking pan. Cover the pan with foil to keep moisture in while baking.

Step 5: Bake covered for 20 minutes. Remove the foil and continue baking for another 20 to 25 minutes until the top is golden brown and crispy. The edges will start to pull away from the pan. If you want extra crispiness, broil the stuffing for 3 to 5 minutes—but watch it closely to prevent burning.

Step 6: Remove from the oven and serve warm. This stuffing is delicious on its own or paired with gravy.

Tips & Variations

To dry out bread quickly, spread torn pieces on a baking sheet and toast in a 300°F oven for 10-15 minutes, stirring occasionally.

For added flavor, include sautéed mushrooms or chopped nuts like pecans or walnuts.

Use gluten-free bread to make the recipe suitable for gluten-sensitive diets.

Fresh herbs really elevate the taste, but dried thyme and sage can be substituted at about one-third the fresh quantity.

FAQs

Can I make this stuffing ahead of time?

Yes, you can prepare the stuffing mixture a day in advance. Keep it covered in the refrigerator and bake it fresh when ready. This can help save time on the day of your meal.

What type of bread is best for stuffing?

Stale or day-old sourdough bread is ideal because it absorbs flavors without becoming overly mushy. You can also use other sturdy breads like French or Italian bread if you prefer.