Side Dishesciaoflorentina5.0
Italian Vegetarian Stuffing
The best Italian style vegetarian bread stuffing recipe for Thanksgiving and Christmas dinner. Caramelized leeks, celery, no meat sausage, fennel and the classic holiday flavors from fresh rosemary, sage and dried cranberries are tossed together with bread cubes and veggie broth and baked until golden.
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- skillet
- pan
- wooden spoon
- bowl
- spatula
- mixing bowl
📝 Preparation Steps
1
Prepare the Bread
2
Prepare the Bread
3
Slice the bread loaf into 3/4 inch slices then cut or tear them into 3/4 inch cubes. Spread out on a large baking sheet and allow to air dry overnight. Alternatively toast in a 375”F oven for ⏱️ 15 minutes or so until the bread starts to show a little color around the edges.
4
Cook the Vegetables
5
Cook the Vegetables
6
Preheat a large heavy bottom skillet over medium flame with a lug of olive oil. Add the cleaned leeks with a good pinch of salt and saute until they begin to get some color and caramelize. Add in the celery and a little splash of veggie stock if needed and give everything a good stir. Cook until the celery begins to soften.
leek (sliced and rinsed well)1
7
Push the leeks to the side to make a little space in the center. Drizzle a little olive oil and add the garlic, sage and rosemary. Cook until fragrant, stir to combine and remove from heat. (This step can be done the night before and refrigerated)
leek (sliced and rinsed well)1garlic (minced)6 cloves
8
Prepare the Sausage
9
Prepare the Sausage
10
Preheat large cast iron pan over medium heat with a drizzle of olive oil. Cut the Beyond Italian sausage into 1 inch pieces and add them to the hot pan. Use a flat end wooden spoon to break it up into chunks as it browns.
11
Sprinkle with a pinch of red pepper flakes for extra heat + add the fennel seeds. Toss everything to toast well in all the sausage dripping. Use a slotted spoon and transfer everything to a bowl.
fennel seeds2 tsp
12
Add the vegetable broth to the pan with the sausage dipping and deglaze all the brown bits from the bottom. Use a silicone spatula to scrape everything from the bottom.
vegetable broth3 cups
13
Combine
14
Combine
15
In your largest mixing bowl add the dried or toasted bread cubes, cooked leeks and celery mixture, the browned Italian sausage, chopped parsley and cranberries. Give everything a good toss.
leek (sliced and rinsed well)1
16
Pour 1/3 of the veggie broth over the bread mixture and toss again. Add another 1/3 of the broth and combine well before adding the rest of the broth and mixing again.
17
Oil a 9x13 inch roasting dish making sure to get the sides as well.
18
Transfer the stuffing mixture to the pan and finish with a good drizzle of olive oil.
19
Bake the Stuffing
20
Bake the Stuffing
21
Cover the dish with aluminum foil and bake in the preheated 375”F oven for ⏱️ 30 minutes. Remove cover and bake another ⏱️ 25 minutes or so until the top is nicely golden.
Nutrition Facts
calories
46 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
1 g
sugar Content
6 g
sodium Content
481 mg
protein Content
1 g
carbohydrate Content
11 g
saturated Fat Content
1 g
unsaturated Fat Content
2 g
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