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–+ servings

Vegetable Stuffing Recipe

Created by: Sarah Mock
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
total time1 hour 15 minutes
Makes 12 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
 

  • Preheat oven to 350°F (175°C).
  • 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
  • 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
  • Add garlic and mushrooms to the pan. Cook for 5 more minutes.
    3 cloves Garlic, 1 Cup fresh baby bella mushrooms
  • In a large bowl, mix toasted bread, cooked vegetables, parsley, and rosemary.
    ½ Cup Parsley, ¼ Cup Rosemary
  • Pour broth over the mixture. Stir until bread is moist.
    3 Cups Vegetable Broth
  • Add beaten eggs and Parmesan cheese. Mix well. Season with salt and pepper.
    2 large Egg, ½ Cup grated parmesan cheese
  • Grease a 9x13-inch baking dish. Transfer stuffing to the dish.
  • Cover dish with foil. Bake for 30 minutes.
  • Remove foil and bake for 15-20 more minutes until top is crispy and golden.
  • Let cool for 10 minutes before serving.

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