Thanksgiving Casserole Stuffing - Vegetarian and Vegan Option

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Perfect Bread Stuffing: Easy, Versatile, and Always Delicious

When it comes to holiday meals, I prefer to keep things simple yet flavorful. That’s why I never stuff my turkey. Instead, I rely on plenty of aromatics to infuse the bird with flavor while baking my bread stuffing separately in a casserole dish. Not only is it easier to serve this way, but it also looks stunning on the table.

This recipe is wonderfully flexible—no meat is needed, but you can add sausage or bacon if you like. For a vegan or vegetarian version, simply swap out the bread and stock for plant-based alternatives. Whether you’re hosting a big holiday gathering or a cozy family dinner, this bread stuffing is a dish everyone will love.

I hope you enjoy this recipe and make it a cherished part of your family traditions. Bon appétit!

Ingredients

• 10 cups stale or day-old bread, cubed and toasted (Use vegan or vegetarian bread for that option)

• 1 cup diced onion

• 2 cups chopped celery

• 1 cup chopped leek

• 2 garlic cloves, minced

• 2 cups mushrooms, sliced

• 1 cup fresh cranberries (or substitute with dried cranberries or chopped apricots)

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 2 tsp salt

• 1 tsp black pepper

• 1 tbsp each fresh parsley, sage, savory, rosemary, and thyme (or 1 tsp each dried)

• 1/4 cup butter or 1/8 cup olive oil

• 4 to 6 cups chicken or vegetable stock

Instructions

1. Toast the Bread: Preheat your oven to 375°F (190°C). Spread bread cubes on a baking sheet and toast for 10 minutes until crisp. Transfer to a large mixing bowl.

2. Sauté the Vegetables:

   • In a large skillet, melt butter over medium heat. Add onions, celery, leeks, and garlic, and cook for 6 minutes until softened.

   • Stir in mushrooms, cranberries, cinnamon, nutmeg, salt, and pepper. Cook for 4 minutes, then add fresh or dried herbs. Mix well.

3. Combine and Toss:

   • Pour the sautéed mixture over the toasted bread cubes. Toss to combine.

   • Gradually add the chicken or vegetable stock, tossing until the bread is moist but not soggy. Adjust the liquid based on your desired texture.

4. Bake the Stuffing:

   • Transfer the stuffing mixture into a buttered 9x11-inch casserole dish (or two smaller ones). Cover with foil.

   • Bake in a preheated oven at 375°F for 20 minutes. Remove the foil and bake for an additional 5 minutes to brown the top.

5. Serve Warm: Remove from the oven and keep warm until serving.

Tips

• Vegetable Variations: Swap or add vegetables like carrots, fennel, or bell peppers.

• Add Protein: Include cooked sausage, bacon, or diced turkey for a heartier stuffing.

• Fruit Swaps: Replace fresh cranberries with dried cranberries, raisins, or diced apricots while keeping the quantity consistent

Bread Stuffing - Easy and Versatile with Vegan Options

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Author: Richelle Fortin

When it comes to holiday meals, I prefer to keep things simple yet flavorful. That’s why I never stuff my turkey. Instead, I rely on plenty of aromatics to infuse the bird with flavor while baking my bread stuffing separately in a casserole dish. Not only is it easier to serve this way, but it also looks stunning on the table.This recipe is wonderfully flexible—no meat is needed, but you can add sausage or bacon if you like. For a vegan or vegetarian version, simply swap out the bread and stock for plant-based alternatives. Whether you’re hosting a big holiday gathering or a cozy family dinner, this bread stuffing is a dish everyone will love.I hope you enjoy this recipe and make it a cherished part of your family traditions. Bon appétit!

Ingredients

• 10 cups stale or day-old bread, cubed and toasted (Use vegan or vegetarian bread for that option)
• 1 cup diced onion
• 2 cups chopped celery
• 1 cup chopped leek
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1 cup fresh cranberries (or substitute with dried cranberries or chopped apricots)
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp each fresh parsley, sage, savory, rosemary, and thyme (or 1 tsp each dried)
• 1/4 cup butter or 1/8 cup olive oil
• 4 to 6 cups chicken or vegetable stock

Instructions

1. the Bread: Preheat your oven to 375°F (190°C). Spread bread cubes on a baking sheet and toast for 10 minutes until crisp. Transfer to a large mixing bowl.
2. Sauté the Vegetables:
3. In a large skillet, melt butter over medium heat. Add onions, celery, leeks, and garlic, and cook for 6 minutes until softened.
4. Stir in mushrooms, cranberries, cinnamon, nutmeg, salt, and pepper. Cook for 4 minutes, then add fresh or dried herbs. Mix well.
5. Combine and Toss:
6. Pour the sautéed mixture over the toasted bread cubes. Toss to combine.
7. Gradually add the chicken or vegetable stock, tossing until the bread is moist but not soggy. Adjust the liquid based on your desired texture.
8. Bake the Stuffing:
9. Transfer the stuffing mixture into a buttered 9x11-inch casserole dish (or two smaller ones). Cover with foil.
10. Bake in a preheated oven at 375°F for 20 minutes. Remove the foil and bake for an additional 5 minutes to brown the top.
11. Serve Warm: Remove from the oven and keep warm until serving.

Notes

Tips

• Vegetable Variations: Swap or add vegetables like carrots, fennel, or bell peppers.
• Add Protein: Include cooked sausage, bacon, or diced turkey for a heartier stuffing.
• Fruit Swaps: Replace fresh cranberries with dried cranberries, raisins, or diced apricots while keeping the quantity consistent