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Herb & Vegetable Stuffing Recipe

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4.9 from 84 reviews

A savory Herb & Vegetable Stuffing featuring crusty bread cubes, sautéed onions, celery, carrots, garlic, mushrooms, and aromatic fresh herbs, all moistened with vegetable broth and baked to a golden, crispy perfection. This vegetarian stuffing is perfect as a side dish for holiday meals or comforting family dinners.

Ingredients

Main Ingredients

  • 1 loaf of crusty bread, cut into 1-inch cubes (about 10 cups)
  • 1/2 cup unsalted butter
  • 2 large onions, finely chopped
  • 3 celery stalks, finely chopped
  • 2 carrots, finely chopped
  • 3 cloves garlic, minced
  • 1 cup mushrooms, chopped
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh rosemary, chopped
  • 3 cups vegetable broth
  • 2 large eggs, beaten
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat and Toast Bread: Preheat your oven to 350°F (175°C). Spread the bread cubes evenly on a baking sheet and toast them in the oven for about 15 minutes until they turn golden brown. Remove the baking sheet from the oven and allow the bread cubes to cool completely.
  2. Sauté Vegetables: In a large skillet, melt the unsalted butter over medium heat. Add the finely chopped onions, celery, and carrots, and cook for approximately 10 minutes until softened and fragrant. Then stir in the minced garlic and chopped mushrooms and continue cooking for another 5 minutes until the mushrooms are tender.
  3. Combine Ingredients: In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetables. Add the chopped fresh parsley and rosemary, tossing everything together evenly.
  4. Add Broth and Eggs: Pour the vegetable broth over the bread and vegetable mixture, stirring gently until the bread is well moistened. Then mix in the beaten eggs and the grated Parmesan cheese. Finally, season with salt and freshly ground black pepper to your taste, mixing thoroughly.
  5. Prepare for Baking: Grease a 9Ă—13-inch baking dish and transfer the stuffing mixture into it, spreading evenly. Cover the dish tightly with aluminum foil.
  6. Bake Covered: Bake the covered stuffing in the preheated oven for 30 minutes. This allows it to cook through and absorb all the flavors.
  7. Bake Uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes. This step crisps the top, giving it a golden brown and slightly crunchy texture.
  8. Rest Before Serving: Remove the stuffing from the oven and let it rest for 10 minutes before serving. This helps the stuffing to set and enhances the flavors.

Notes

  • For a vegan version, substitute the butter with plant-based margarine, eggs with a flaxseed or chia seed egg replacer, and omit Parmesan or use a vegan cheese alternative.
  • Make sure the bread cubes are dry or toasted properly to prevent sogginess in the stuffing.
  • Fresh herbs add bright flavor, but dried herbs can be used in a pinch; use about one-third the amount if substituting dried for fresh.
  • You can add other vegetables or nuts for extra texture and flavor, like chopped bell peppers or toasted pecans.
  • Leftover stuffing can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.

Find it online: https://crispcharm.com/herb-and-vegetable-stuffing-recipe/