Description
The best vegetarian stuffing recipe made with sourdough bread, sautéed onions, celery, and fresh herbs. Moist, crispy, and meat-free—perfect for your Thanksgiving table.
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
½ teaspoon freshly ground black pepper
1 Tablespoon fresh thyme, chopped
2 teaspoons fresh sage, finely chopped
2 eggs, beaten
2 cups vegetable stock (approximately)
Instructions
1. Grease a 9×13 pan with butter or cooking spray. Preheat oven to 375°F. Tear stale bread into bite-sized pieces and set aside.
2. Melt butter in a skillet over medium heat. Add diced onion and celery. Cook for 4–7 minutes until tender.
3. Add salt, pepper, and chopped herbs. Remove from heat. Combine with bread and let cool slightly.
4. Add beaten eggs and stir to combine.
5. Stir in vegetable stock gradually until bread is moist but not soggy.
6. Transfer stuffing to the greased pan. Cover with foil.
7. Bake covered for 20 minutes, then uncover and bake 20–25 minutes more until golden and crispy. Optional: Broil for 3–5 minutes.
8. Let cool slightly. Serve and enjoy.
Notes
Use day-old bread or toast fresh bread at 300°F for 15 minutes.
For vegan version: use plant-based butter and flax eggs.
Stuffing can be made 1 day ahead and baked before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 3g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 72mg