Description

This Seriously Good Vegetarian Stuffing recipe combines fresh herbs, sautéed vegetables, and hearty sourdough bread to create a moist, flavorful side dish perfect for holiday meals or cozy family dinners. Baked to golden perfection with a crispy top, this stuffing delivers classic comfort with a vegetarian twist.

Ingredients

Scale

Bread and Butter

1 loaf sourdough bread (approx. 1 pound)
¾ cup unsalted butter

Vegetables and Seasonings

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

Binding and Moisture

2 eggs, beaten
2 cups vegetable stock (approximately, to preference)

Instructions

Prepare the Bread: Grease a 9×13 inch baking pan with butter or cooking spray. Preheat your oven to 375°F (190°C). Tear the stale or day-old sourdough bread into bite-sized pieces and place them in a large mixing bowl. If your bread isn’t stale, consider drying it out in the oven to achieve the proper texture.
Sauté Vegetables: In a large skillet, melt the butter over medium-high heat. Add diced onion and celery, cooking for 4 to 7 minutes until tender and fragrant. Season with salt and black pepper. Remove the skillet from heat, then stir in the freshly chopped thyme and sage. Allow the mixture to cool slightly.
Combine Ingredients: Pour the sautéed vegetable mixture over the bread pieces in the bowl. Mix well until evenly combined. Add the beaten eggs and stir thoroughly to bind the mixture.
Add Broth: Gradually stir in vegetable stock in half-cup increments, mixing well after each addition. Continue adding broth until the stuffing is moist but not soggy—usually about 2 cups, though this can vary depending on the dryness of the bread.
Bake the Stuffing: Transfer the stuffing mixture into the prepared baking pan and cover tightly with aluminum foil. Bake covered for 20 minutes at 375°F (190°C). Then remove the foil and bake for an additional 20 to 25 minutes, or until the top is golden brown and crispy. The edges should pull slightly away from the pan. For extra crispness, broil on high for 3 to 5 minutes, watching carefully to avoid burning.
Serve: Remove from oven and serve warm, either on its own or alongside gravy. Enjoy this flavorful vegetarian stuffing as a comforting holiday or everyday side dish.

Notes

Using stale or day-old bread helps the stuffing absorb liquid better without becoming mushy. If you only have fresh bread, dry it in the oven at low temperature for 10-15 minutes to mimic dryness.
The amount of vegetable stock can be adjusted based on how moist you prefer your stuffing and the absorbency of your bread.
Fresh herbs provide the best flavor; however, dried herbs may be used in a pinch (use one-third the amount).
Make sure not to add too much liquid to avoid soggy stuffing; it should be moist but hold its shape.
Broiling at the end adds a lovely crunch to the top, so watch it closely to prevent burning.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: vegetarian stuffing, herb stuffing, sourdough stuffing, holiday side dish, baked stuffing, Thanksgiving stuffing, Christmas stuffing