Vegetarian Stuffing

Stuffing doesn’t have to be cooked inside a turkey – this vegetarian bread stuffing with apples and walnuts is delicious baked as a casserole.

Yield 10 servings
Time an hour
  • large frying pan
  • wooden spoon
  • large mixing bowl
  • two medium or one very large casserole(s), with lids
  • ¾ c butter
  • 2 c onion, chopped
  • 2 c celery, chopped
  • 1-2 t salt
  • pepper
  • 3 t sage
  • 3 t thyme
  • 1 t marjoram
  • 1 t rosemary
  • ½ c fresh parsley, chopped
  • 2-3 T apple cider vinegar
  • 16 c bread cubes*
  • 4 c green apples, chopped
  • 1½ c raisins (optional)
  • 1½ c lightly toasted walnuts, minced
  • 2 c vegetable stock
Directions Melt butter or olive oil over medium high heat and sauté onion and celery until soft and starting to turn golden. Add salt, pepper, herb, and vinegar. Mix well and remove from heat.

Preheat oven to 350.

In the bowl, combine bread, apples, raisins, and walnuts. Stir in onion mixture until well combined.

Toss with half of the stock and check consistency – you want the stuffing to be moist but not soggy. Add more stock as needed, then taste and adjust seasonings.

Butter the casseroles, add stuffing, cover, and bake for 45 minutes.

Notes *You can use fresh and/or stale bread, but the amount of liquid you need will vary.

Adapted from Anna Thomas’ The New Vegetarian Epicure, in which it’s called "Bread Stuffing with Apples and Walnuts."

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This recipe is part of my vegetarian Thanksgiving menu.

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