Vegetarian Stuffing Base Recipe
Our vegetarian stuffing base recipe is savory, customizable, and sure to please a crowd. Made with crusty sourdough bread, aromatic vegetables, fresh herbs, and broth, it’s the perfect comfort food for the holidays or any time of year!
Servings: 12
Ingredients
- 1 lb sourdough bread, cut into ½” cubes
- 2-3 Tablespoons extra virgin olive oil
- 2-3 Tablespoons unsalted butter
- 1 large onion, diced ¼” (~2 cups)
- 3 celery, diced ¼” (~1 cup)
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup chopped fresh herbs (rosemary, sage, thyme, oregano, Italian parsley)
- 2 - 2 ½ cups low-sodium vegetable broth or stock
- 2 large eggs, whisked
Mix-ins to YOUR taste
- 8 ounces - 1 pound mushrooms finely chopped
- 2 cups kale chopped (or 4 cups baby spinach)
- 2 cups shredded cheese
- 1 large apple or pear diced ¼” (~1 cup)
- ½ cup nuts toasted chopped or sliced
- ½ cup dried fruit dice if large like figs
Instructions
- Preheat oven to 350°F. Spread bread cubes on a baking sheet and toast until dry and lightly golden, about 10-12 minutes.
- In a large skillet (10-12”), heat oil and butter over medium heat. Add onions, celery, and optional mushrooms. Cook, stirring occasionally, until softened and mushrooms brown, about 8–10 minutes. Stir in garlic, then optional kale or spinach, herbs, salt, and pepper; cook 1 more minute or until greens begin to wilt.
- Place toasted bread cubes in a large mixing bowl. Add sautéed vegetables, optional diced apple, dried fruit, toasted nuts, and/or shredded cheese and toss to combine.
- Whisk together 2 cups of broth and eggs. Pour evenly over bread mixture and stir until well coated. Mixture should feel moist but not soggy. Add more broth if needed.
- Transfer stuffing to a greased 9x13-inch baking dish. Cover with foil and bake 30 minutes. Remove foil and bake an additional 15–20 minutes until top is golden and slightly crisp. Enjoy!