The Best Vegetarian Stuffing Ever
4.8
(12)
Stuffing has always been my favorite Thanksgiving side, even back when the only version I knew came from a box. This vegetarian stuffing recipe, which I’ve been perfecting for about 15 years, mimics the salty, herbaceous flavors of the store-bought stuff, but it’s actually a deeply flavorful, rustic (and eggless) bread pudding made with crusty baguettes, seasonal vegetables, and plenty of fresh sage.
To really build the flavor (and keep anything from getting too mushy), ingredients are added in stages, and the sage goes in at two different times. Things do move quickly, though, so it’s best to chop everything before you begin. Baguettes are harder to cut or tear when stale, so do that part a day or two ahead if you can. Alternatively, fresh bread pieces can be dried on a baking sheet on your oven’s lowest setting until hard but not brown.
The best thing about this vegetarian stuffing recipe—other than the two sticks of butter—is that it’s incredibly forgiving. Think of the measurements as more of a guide than gospel, but when in doubt, go with more instead of less: more sage, more onions, more apples, even more butter. If you’d rather your vegetarian stuffing resemble the boxed kind, everything can be cut or torn into smaller pieces. You can go with bigger chunks of bread, too, but you could end up with some leftovers when you incorporate the wet and dry elements at the end. Either way, I like to hold on to a few pieces of bread to dip into the vegetable mixture and check for seasoning as I go.
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Recipe information
Total Time
1 hour 45 minutes
Yield
8–10 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Butter a 3½–4-qt. baking dish; set aside. Melt 1 cup (2 sticks) unsalted butter in a large Dutch oven or other heavy pot over medium-low heat. Add ¼ cup (packed) chopped sage, season with ¼ tsp. Diamond Crystal or Morton kosher salt, and stir to combine. Cook, stirring, until fragrant, about 1 minute. Add 1 large white onion, chopped, 2 large carrots, peeled, chopped, and 4 celery heart stalks, leaves removed, chopped. Increase heat to medium and cook, stirring occasionally, until vegetables are slightly softened and onion is translucent, 5–7 minutes.
Step 2
Add 1 Pink Lady or other sweet-tart apple, scrubbed, cored, chopped, 2 garlic cloves, finely chopped, 1½ cups chopped crimini mushrooms, 3 cups unsalted vegetable stock or broth, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. onion powder, ½ tsp. cayenne pepper, and remaining ¼ cup (packed) chopped sage; season with freshly ground black pepper. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, until flavors have come together, 5–7 minutes. Remove from heat and dip a piece of bread from two 11-oz. stale baguettes, cut or torn into ¾" pieces (about 12 cups), into the liquid; taste and season with more salt and pepper if needed.
Step 3
Add 1 cup dried cranberries and remaining bread to vegetable mixture and mix until all of the liquid has been absorbed. Transfer dressing to prepared baking dish and bake, uncovered, until top is golden brown, 45–50 minutes.
Do ahead: Dressing (before baking) can be made 3 days ahead. Let cool; cover and chill. Bring to room temperature and bake before serving.
Recipe notes
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