By Becky Hardin
Published Nov 12, 2023
I can never keep track of everyone in my family’s dietary preferences, so I always make a big batch of this vegetarian stuffing to ensure everyone can enjoy! I make mine with onions, garlic, celery, and plenty of fresh herbs for that classic Thanksgiving flavor. With plenty of veggie broth, it stays nice and moist without being cooked in the bird. I promise you won’t miss the meat!
Every holiday table needs some delicious homemade stuffing to complete the meal. This herby vegetarian stuffing is the perfect compliment to turkey. I use vegetable broth instead of chicken or turkey so no one has to worry, and I load it up with plenty of veggies to keep it flavorful. This stuffing isn’t just for vegetarians; it’s tasty enough for everyone to enjoy.
What’s in This Vegetarian Stuffing Recipe?
- Bread: Forms the base of the stuffing. I recommend a crusty loaf that will hold up well to being soaked. Drying the bread out in the oven also helps with this.
- Butter: Unsalted butter keeps the stuffing moist and adds flavor to the veggies.
- Onion : Adds sweetness and earthiness to the stuffing.
- Celery: Adds crunch and saltiness to the stuffing.
- Garlic: Enhances the savory flavor of the stuffing.
- Fresh Herbs : A combination of parsley, sage, thyme, and rosemary adds a fresh and herbal flavor to the stuffing that screams holiday!
- Vegetable Broth: Keeps the stuffing moist as it cooks and helps to infuse it with even more rich flavor.
- Eggs: Bind the stuffing and help keep it moist.
Tips for Success
- I like to buy my bread 1-2 days ahead of time so I can skip the toasting step!
- To save time, you can substitute store-bought stuffing mix in place of the bread, seasonings, and herbs. I still recommend sautéeing the onion, celery, and garlic and adding it to the store-bought stuffing mix to take it up a notch. Make sure to choose a brand that has all-vegetarian ingredients!
- You can also use a food processor to chop your veggies or buy pre-chopped mirepoix from the grocery store!
- For vegan stuffing, swap the butter for vegan butter and replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2½ tablespoons of water per egg) or your favorite vegan egg replacer.
- You can prepare the stuffing through step 7, then cover it tightly with plastic wrap and refrigerate overnight. The next morning, bake as directed, adding a few extra minutes to the final bake time if needed.
How to Store and Reheat
Store leftover vegetarian stuffing in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven covered with foil for 20 minutes, then remove the foil and continue to bake for another 15-20 minutes, or until hot.
Serving Suggestions
Whether you’re a vegetarian or not, this stuffing will blow you away. Serve it up with any holiday dishes you love, including Thanksgiving turkey , orange cranberry pork loin , or beef tenderloin . And if you don’t eat meat, enjoy this along with a plate full of all those amazing side dishes!
Try ALL the Sides
60+ Holiday Side Dishes
Ingredients1x2x3x
- ▢ 1 pound crusty bread cut into 1-inch cubes (1 loaf)
- ▢ ½ cup unsalted butter (1 stick)
- ▢ 1 onion diced
- ▢ 4 ribs celery diced (1½-2 cups)
- ▢ 4 cloves garlic minced
- ▢ ¾ teaspoon kosher salt
- ▢ ½ teaspoon ground black pepper
- ▢ ¼ cup chopped fresh parsley
- ▢ 2 tablespoons chopped fresh sage
- ▢ 2 teaspoons fresh thyme leaves
- ▢ 1 teaspoon chopped fresh rosemary
- ▢ 1½ cups low-sodium vegetable broth
- ▢ 2 large eggs beaten
Video
Instructions
- Preheat oven to 200°F. Grease a 9×13-inch baking pan with nonstick spray or melted butter. Set aside.
- Spread the bread out on an ungreased sheet pan. Bake for 20 minutes. 1 pound crusty bread
- While the bread cooks, melt the butter in a large sauté pan over medium heat. ½ cup unsalted butter
- Add in the onion and celery. Cook, stirring occasionally until softened, but not browned, about 5 minutes. 1 onion, 4 ribs celery
- Add in the garlic, salt, pepper, and cook for another minute. Transfer the mixture to a large bowl. 4 cloves garlic, ¾ teaspoon kosher salt, ½ teaspoon ground black pepper
- Once the bread is done, increase the oven temperature to 350°F.
- Add the bread, parsley, sage, thyme, rosemary, vegetable broth, and eggs to the large bowl. Toss well until the bread is coated and has absorbed some of the liquid. ¼ cup chopped fresh parsley, 2 tablespoons chopped fresh sage, 2 teaspoons fresh thyme leaves, 1 teaspoon chopped fresh rosemary, 1½ cups low-sodium vegetable broth, 2 large eggs
- Transfer to the prepared baking dish. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 10 minutes, until the top is golden.
- Garnish with more herbs, if desired, and serve warm.
Equipment
- 9×13 Baking Pan
- Baking Sheet
Becky’s Tips
- If the bread seems dry after step 6, add in another ½ cup of broth.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Vegetarian Stuffing Step by Step
Cook the Veg: While the bread cooks, melt ½ cup of unsalted butter in a large sauté pan over medium heat. Add in 1 diced onion and 4 diced ribs of celery. Cook, stirring occasionally until softened, but not browned, about 5 minutes. Add in 4 minced cloves of garlic, ¾ teaspoon of kosher salt, and ½ teaspoon of ground black pepper, and cook for another minute. Transfer the mixture to a large bowl.
Mix the Stuffing: Once the bread is done, increase the oven temperature to 350°F. Add the bread, ¼ cup of chopped fresh parsley, 2 tablespoons of chopped fresh sage, 2 teaspoons of fresh thyme leaves, 1 teaspoon of chopped fresh rosemary, 1½ cups of low-sodium vegetable broth, and 2 large eggs to the large bowl. Toss well until the bread is coated and has absorbed some of the liquid.
Bake the Stuffing: Transfer to the prepared baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes, until the top is golden. Garnish with more herbs, if desired, and serve warm.
More Stuffing Recipes to Try!
Apple Stuffing
Wild Rice Sausage Stuffing Recipe
Butternut Squash Stuffing
Sausage Stuffing Recipe
Vegetarian Stuffing Recipe
Equipment
- 9x13 Baking Pan
- Baking Sheet
Ingredients
- 1 pound crusty bread cut into 1-inch cubes (1 loaf)
- ½ cup unsalted butter (1 stick)
- 1 onion diced
- 4 ribs celery diced (1½-2 cups)
- 4 cloves garlic minced
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh sage
- 2 teaspoons fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 1½ cups low-sodium vegetable broth
- 2 large eggs beaten
Instructions
- Preheat oven to 200°F. Grease a 9x13-inch baking pan with nonstick spray or melted butter. Set aside.
- Spread the bread out on an ungreased sheet pan. Bake for 20 minutes. 1 pound crusty bread
- While the bread cooks, melt the butter in a large sauté pan over medium heat. ½ cup unsalted butter
- Add in the onion and celery. Cook, stirring occasionally until softened, but not browned, about 5 minutes. 1 onion, 4 ribs celery
- Add in the garlic, salt, pepper, and cook for another minute. Transfer the mixture to a large bowl. 4 cloves garlic, ¾ teaspoon kosher salt, ½ teaspoon ground black pepper
- Once the bread is done, increase the oven temperature to 350°F.
- Add the bread, parsley, sage, thyme, rosemary, vegetable broth, and eggs to the large bowl. Toss well until the bread is coated and has absorbed some of the liquid. ¼ cup chopped fresh parsley, 2 tablespoons chopped fresh sage, 2 teaspoons fresh thyme leaves, 1 teaspoon chopped fresh rosemary, 1½ cups low-sodium vegetable broth, 2 large eggs
- Transfer to the prepared baking dish. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 10 minutes, until the top is golden.
- Garnish with more herbs, if desired, and serve warm.
Video
Notes
- If the bread seems dry after step 6, add in another ½ cup of broth.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
