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Vegetable Stuffing Recipe
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
This homemade vegetable stuffing recipe combines toasted bread cubes with finely chopped onions and celery, aromatic herbs, and a blend of vegetables, into a savory, herb-infused side dish that's perfect for your Thanksgiving dinner or any holiday meal.
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A casserole dish filled with a delicious vegetable stuffing recipe, containing chunks of bread, diced vegetables, and herbs, with a serving spoon placed on one side. Fresh rosemary sprigs are nearby.
Prep Time30 minutes
Cook Time45 minutes
Prep Time1 hour 15 minutes
servings12 servings

Ingredients

  • 1 Crusty Bread cut into 1-inch cubes (about 10 cups)
  • ½ Cup Butter unsalted
  • 2 large onions finely chopped
  • 3 stalks celery finely chopped
  • 2 Carrots finely chopped
  • 3 cloves Garlic minced
  • ½ Cup Parsley chopped
  • ¼ Cup Rosemary chopped
  • 1 Cup fresh baby bella mushrooms chopped
  • 3 Cups Vegetable Broth
  • 2 large Egg beaten
  • ½ Cup grated parmesan cheese

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Cut bread into 1-inch cubes. Spread on baking sheet and toast in oven for 15 minutes until golden. Set aside to cool.
    1 Crusty Bread
  3. Melt butter in a large pan over medium heat. Add onions, celery, and carrots. Cook for 10 minutes, stirring occasionally.
    ½ Cup Butter, 2 large onions, 3 stalks celery, 2 Carrots
  4. Add garlic and mushrooms to the pan. Cook for 5 more minutes.
    3 cloves Garlic, 1 Cup fresh baby bella mushrooms
  5. In a large bowl, mix toasted bread, cooked vegetables, parsley, and rosemary.
    ½ Cup Parsley, ¼ Cup Rosemary
  6. Pour broth over the mixture. Stir until bread is moist.
    3 Cups Vegetable Broth
  7. Add beaten eggs and Parmesan cheese. Mix well. Season with salt and pepper.
    2 large Egg, ½ Cup grated parmesan cheese
  8. Grease a 9x13-inch baking dish. Transfer stuffing to the dish.
  9. Cover dish with foil. Bake for 30 minutes.
  10. Remove foil and bake for 15-20 more minutes until top is crispy and golden.
  11. Let cool for 10 minutes before serving.

Nutrition

Serving: 1serving | Calories: 120kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 339mg | Potassium: 138mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2413IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 1mg
CourseSide Dish
CuisineAmerican
KeywordVegetable Stuffing
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