epicurious4.8
The Best Vegetarian Stuffing Ever
The best vegetarian stuffing recipe for Thanksgiving is packed with herby flavor, and made with crusty baguettes, seasonal vegetables, and plenty of fresh sage.
👥 8 Servings⏱️ Prep & Cook: 1h 45m🔥 Cook: 45 min👤 Emily Farris📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●baking dish
- ●oven
📝 Preparation Steps
1
Preheat oven to 350°F. Butter a 3½–4-qt. baking dish; set aside. Melt 1 cup (2 sticks) unsalted butter in a large Dutch oven or other heavy pot over medium-low heat. Add ¼ cup (packed) chopped sage, season with ¼ tsp. Diamond Crystal or Morton kosher salt, and stir to combine. Cook, stirring, until fragrant, about ⏱️ 1 minute. Add 1 large white onion, chopped, 2 large carrots, peeled, chopped, and 4 celery heart stalks, leaves removed, chopped. Increase heat to medium and cook, stirring occasionally, until vegetables are slightly softened and onion is translucent, 5–⏱️ 7 minutes.
(2 sticks) unsalted butter, plus more for pan1 cuplarge white onion, chopped1large carrots, peeled, chopped2celery heart stalks, leaves removed, chopped4
2
Add 1 Pink Lady or other sweet-tart apple, scrubbed, cored, chopped, 2 garlic cloves, finely chopped, 1½ cups chopped crimini mushrooms, 3 cups unsalted vegetable stock or broth, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. onion powder, ½ tsp. cayenne pepper, and remaining ¼ cup (packed) chopped sage; season with freshly ground black pepper. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, until flavors have come together, 5–⏱️ 7 minutes. Remove from heat and dip a piece of bread from two 11-oz. stale baguettes, cut or torn into ¾" pieces (about 12 cups), into the liquid; taste and season with more salt and pepper if needed.
(2 sticks) unsalted butter, plus more for pan1 cupPink Lady or other sweet-tart apple, scrubbed, cored, chopped1½ cup (packed) chopped sage, divided½ cups chopped crimini mushrooms1unsalted vegetable stock or broth3 cups. onion powder1 tspFreshly ground black pepper
3
Add 1 cup dried cranberries and remaining bread to vegetable mixture and mix until all of the liquid has been absorbed. Transfer dressing to prepared baking dish and bake, uncovered, until top is golden brown, 45–⏱️ 50 minutes. Do ahead: Dressing (before baking) can be made 3 days ahead. Let cool; cover and chill. Bring to room temperature and bake before serving.
(2 sticks) unsalted butter, plus more for pan1 cupdried cranberries1 cup
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...