Best Vegetarian Stuffing Recipes

THE BEST VEGETARIAN STUFFING EVER

Steps:

• Preheat oven to 350ºF. Melt butter in a large saute pan over medium heat. When the butter is melted add one tablespoon of the sage, the onion, celery and the carrot. When the onions become translucent, add the garlic, apples and salt and pepper generously, very generously. After the apples have cooked for about 2 minutes, pour the vegetable broth into the pan, season with the cayenne and more salt and pepper as needed, and let the mixture saute for 1 to 2 more minutes. Tear the bread into approximately 1/2-inch squares and place in a 2-3/4-quart casserole dish. Add the cranberries and sage. Remove the mixture from the stove and pour it over the bread. Mix well and bake uncovered at 350ºF for about 45 minutes to an hour. For best results, stir at least once.

EASY VEGETARIAN STUFFING

Steps:

• Combine boiling water and bouillon cube; stir until dissolved.
• Melt butter in a 2-quart saucepan over medium-low to low heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Stir in parsley, sage, marjoram, and pepper, then pour in dissolved bouillon.
• Bring mixture to a boil, then remove pan from the heat. Gently stir in bread cubes. Cover and let sit for 5 minutes.

VEGETARIAN STUFFING

Steps:

• Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.
• Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.

EASY VEGETARIAN STUFFING

Steps:

• Heat oven to 200C/fan 180C/gas 6. Oil a non-stick 12-hole bun tin and line holes with two strips baking parchment, to form a cross. Put the mushrooms in a bowl and pour over hot vegetable stock. Leave for 20 mins, then strain, reserve the stock and chop the mushrooms, if large.
• Heat oil in a pan, add onion and fry for 5 mins until softened. Add the pine nuts and fry until lightly toasted. Add the garlic, rice and cook for 2 mins.
• Tip in wine, let it bubble, then add the reserved stock, mushrooms and bring to the boil. Reduce heat, cover and simmer for 10 mins, until the rice is just cooked. Remove from heat and cool, then stir in the egg, basil, pepper, and salt, if using.
• Fill the tins with stuffing, sprinkle over parmesan. Bake for 20-25 mins, until golden on top. Cool in the tins, or for 5 mins if serving straight away. Remove by pulling up the parchment crosses. Make up to two days ahead. Reheat on an oiled baking sheet, at 200C/fan 180C/gas 6 for 10 mins.

VEGETARIAN CARAMELIZED ONION & CHANTERELLE MUSHROOM STUFFING

Steps:

• Preheat the oven to 375 degrees Fahrenheit and butter a 9x13 inch baking pan.
• Spread bread cubes on two rimmed cookie sheets and bake for about 10-12 minutes, stirring once, until they begin to turn golden brown and are fairly dry and crisp. Remove from oven and set aside.
• In a large saute pan over medium heat, melt butter.
• Add onions, 1 teaspoon salt and a couple grounds of fresh ground pepper. Cook on medium-low for about 30 minutes, stirring occasionally, until softened and well-browned (caramelized).
• Increase heat to medium and add the celery and mushrooms to the pan. Stirring frequently, saute until tender, about four minutes.
• Add sage, thyme, and parsley, and stir for another minute.
• Add a cup of the broth, gently stirring until much of the bits of onion have come off of bottom of the pan.
• Set aside and let onion and broth mixture cool to room temperature.
• In a large bowl, beat the egg.
• Stir in the onion/broth mixture and the rest of the broth.
• Add the bread, and toss to coat evenly.
• Pour into the prepared baking pan and press the top gently.
• Bake uncovered for 40 - 50 minutes or until browned and crisp on top.

VEGETARIAN MUSHROOM STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a large saucepan over medium-high heat. Add mushrooms, celery, onion, garlic, salt, sage, thyme, marjoram, and black pepper. Saute for 4 to 5 minutes. Stir in boiling water and wine and turn off heat. Pour in French and whole wheat bread cubes and toss well to coat.
• Pour mixture into a 9x13x2-inch baking pan.
• Bake, uncovered, in the preheated oven until cooked through, about 30 minutes.

VEGETARIAN CORNBREAD STUFFING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a casserole dish.
• Melt butter in a skillet over medium heat. Add onion and celery and cook until onion is soft and translucent, 5 to 10 minutes. Remove from heat.
• Combine sauteed onion mixture, cornbread stuffing, applesauce, marjoram, thyme, and lemon pepper in a large bowl. Pour in boiling water and mix to combine. Transfer to the prepared casserole dish.
• Bake in the preheated oven until stuffing is lightly browned on top, about 30 minutes.

VEGETARIAN TURKEY STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• Heat the oil in a skillet over medium heat, and saute the onion, celery, pepper, mushrooms, and garlic until tender. Season with salt and pepper. Mix in the corn flake crumbs and soup. Transfer to the prepared casserole dish.
• Bake 30 minutes in the preheated oven, until lightly browned.

VEGETARIAN SAUSAGE APPLE STUFFING

Steps:

• Preheat oven to 350.
• Spray a large casserole dish with non-stick spray.
• In a large bowl, add the stuffing crumbs, salt, pepper and bell's seasoning.
• Toss to mix well.
• In a large skillet, heat the butter, margarine or oil over medium heat.
• Add the celery and saute for a minute or two.
• Then add the onions, and saute another few minutes.
• Add the chopped sausage patties, the apple, and the nuts, and keep sauteeing until the onions are transluscent, the apples are just barely cooked through and the nuts are lightly toasted.
• Remove from the heat and pour this whole mixture into the stuffing crumb mixture.
• Toss all together to blend well.
• Boil the water and add the broth mix or cubes to the water and stir to dissolve.
• Add about half of the broth to the stuffing mixture and stir.
• Keep adding broth and mixing it in until the whole mixture is moistened to the stuffing consistency you like.
• Then add a little more of the broth to compensate for evaporation while it's baking.
• You don't want this too mushy.
• Taste and adjust seasonings.
• Dump the whole bowl of stuffing into the baking dish and spread out evenly.
• You can cover it at this point and refrigerate it until you're ready to bake it.
• Bake at 350 for about 30-40 minutes, until heated throughout and a bit crispy on top.
• If you need to keep it warm in the oven, keep it covered with a pan cover or aluminum foil.
• NOTES: Bell's Seasoning: Bell's seasoning is a fantastic chicken and stuffing seasoning mix that's been around for ages.
• I've seen it touted as Martha Stewart's secret stuffing ingredient, but my family's been using it forever, long before she was Martha Stewart!
• If you can't find it, it's a mixture of rosemary, oregano, sage, ginger, marjoram, thyme and pepper.
• If you can't get Bell's, use a mixture to your taste of whatever of those seasonings you can get your hands on, and go a little bit heavy on the sage.
• Bread Mixture: You want the stuffing mix that is just the cornbread crumbs or dried cubes, you don't want a Stovetop type mix.
• You can substitute 1/2 to 3/4 of a loaf of fresh bread, cubed, mixed with and 8x8" pan of crumbled cornbread.
• If using fresh bread, you'll need much less broth, and you might want to go a bit heavier on the seasonings.
• Taste first and see.
• Soy"sausage" patties: You can omit this completely if you desire and still have a great stuffing.
• Broth Mix: This is my secret to vegetarian cooking.
• The kosher broth mixes come in powder form in jars, and can be found in the kosher food section of the supermarket.
• Carmel Kosher and Manischewitz are two of the more popular brands.
• There are no mean products in them whatsover, and they are not only vegetarian, they are vegan too (I checked).
• They come in chicken, beef, onion, mushroom, and other flavors.
• And I personally like them better than the kinds that have meat in them.
• If you don't want to use them, then a vegetable broth mix would work fine.
• But I like the richness they can give to many vegetarian dishes.

VEGETARIAN CIABATTA STUFFING WITH MUSHROOMS AND CHESTNUTS

Steps:

• Heat oven to 325°F. Place cubed bread on ungreased cookie sheet; bake 10 to 15 minutes or until dry and crispy. Cool completely on cookie sheet.
• Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Cook shallots, celery, salt and pepper in butter 6 to 8 minutes, stirring occasionally, until tender. Increase heat to medium-high; add mushrooms, and cook 6 to 8 minutes longer or until mushrooms release juices and begin to brown. Stir in chestnuts and broth; heat to simmering. Cook 2 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom. Remove from heat; cool 5 minutes.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray; set aside. In large bowl, mix eggs, herbs and nutmeg. Stir in bread. Pour mushroom mixture over ingredients in bowl. Stir to combine. Pour into baking dish. Cover with foil; bake 30 minutes. Uncover; bake 12 to 15 minutes longer or until hot in center and top is browned and crispy. Top with cheese. Cool 5 minutes before serving.

VEGETARIAN HERB & WILD RICE STUFFING

Steps:

• In a medium saucepan, combine wild rice and 1c water. Bring to a boil, stir once, then reduce heat, cover and simmer for 15 min or until soft. Set aside.
• In a large saucepan or soup pot, heat vegetable oil. Saute onion, celery and vegetarian sausage until onion is translucent.
• Add I Can't Believe It's Not Butter and stir until melted.
• Stir in parsley until well blended.
• Add 3 c water, bring to a boil.
• Remove from heat and stir in Stuffing Mix and wild rice.

HINT-OF-CINNAMON VEGETARIAN STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Melt margarine in a skillet over medium heat. Add carrot, celery, and onion; cook until onions are tender and translucent, about 5 minutes. Add salt, cinnamon, and pepper. Remove vegetable mixture from heat.
• Combine bread cubes, apples, and walnuts in a large bowl. Add vegetable mixture and drizzle with vegetable broth until evenly moist.
• Bake in the preheated oven until golden brown on top, about 30 minutes.

MOM'S VEGETARIAN STUFFING

Steps:

• Saute the above vegetables in oil and toss with bread, broth, raisins, apples, cranberries, and remaining ingredients. Put in an oven friendly container and cover. Place in oven alongside anything that is cooking at the time (like the turkey - or tofurkey).
• Take out of the oven after 60 minutes. Leave covered until ready to serve.

SARAH'S VEGETARIAN STUFFING

Steps:

• Preheat the oven to 175 degrees F (80 degrees C). Spread bread cubes out onto 2 baking sheets.
• Bake in the preheated oven, stirring occasionally, for 30 minutes. Turn the oven off and leave bread in the oven until hard and completely dry, up to 3 hours. If your bread is not dry, it will be soggy in the end. Remove bread from oven and pour into a large bowl.
• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a large pan over medium to medium-high heat. Add mushrooms, celery, onion, apple, and cranberries. Saute until all vegetables are tender, about 10 minutes. Stir in cooked rice, parsley, garlic, poultry seasoning, sage, thyme, salt, marjoram, and pepper.
• Pour vegetable and fruit mixture over the bread and stir until completely mixed in. Pour 1 cup vegetable broth over bread mixture, using only enough to moisten every piece of bread. Bread should not be dry at all but should also not be soggy. Transfer mixture into a 9x13-inch casserole dish and cover with aluminum foil.
• Bake in the preheated oven until heated through, 30 to 45 minutes. Uncover and continue to bake until golden, about 15 minutes more.

VEGETARIAN STUFFING

Steps:

• Preheat oven to 350 degrees.
• Place diced bread on a baking pan and place in oven. Toast bread for about 15 minutes, until the bread is crispy on edges and a nice golden color.
• Meanwhile, warm the butter in a saucepan. Add onion, celery and carrots. Cook over medium heat until the onions are translucent.
• Remove bread from oven and place into a large mixing bowl. Add in all herbs, chopped parsley, apples, nuts, dried cranberries and salt. Mix well.
• Place back into your baking dish and carefully drizzle vegetable stock over the entire dish.
• Bake, uncovered, for 30 minutes.
• season with black pepper and serve.

VEGETARIAN CORNBREAD STUFFING

Steps:

• 1. In a medium bowl combine wine and dried fruits. Set aside. 2. Heat oil in a large skillet over medium-high heat. Cook onion and celery with salt and pepper until soft. Stir in garlic, spices and herbs. Cook 1 minute. Stir in honey and the wine/fruit mixture and cook over high heat for two minutes. Remove from heat. Cool and refrigerate. Before serving; reheat, adding the apple, chestnuts, pine nuts, almonds, and cornbread. Season to taste. Either bake in a buttered shallow baking dish at 375ºF. for 30 minutes, or loosely stuff turkey