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Grandma's Thanksgiving Stuffing

Picture of vegetarian stuffing in the baking pan

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Vegetarian friendly Thanksgiving stuffing. It's made with celery, carrots, onion, bread, veggie stock, eggs, and classic herbs.

Ingredients

Scale
  • 1 loaf of bread (of your choice)
  • 2 small carrots, finely diced
  • 5 stalks of celery, finely diced
  • 1 medium size onion, finely diced
  • 4 tablespoons butter
  • 2 cups of veggie stock (or 2 cups of water and 2 tablespoons of vegan chicken flavor bouillon powder)
  • 2 eggs
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon thyme
  • 1 tablespoon dried sage
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350F.
  2. Cut the bread into 1 inch cubes and spread them onto a baking sheet (I used two baking sheets). Bake the bread cubes for 10 minutes and take it out of the oven. Stir them around and bake for additional 8-10 minutes until they are crispy.
  3. On a large size skillet, add the butter and finely diced vegetable. Sauté them until onion is translucent, about 7-10 minutes. 
  4. In a large bowl, add toasted bread cubes and sautéed vegetable. Add all the dried herbs and 2 cups of stock. Mix well until everything is well incorporated. Add 2 eggs and mix again. 
  5. Oil or butter the large baking pan (13x9 inches) and transfer the stuffing mixture. Bake for 35-40 minutes. 

Notes

  • This is a great time to use up all the stale and dry bread. 
  • You can use veggie stock or make your own chicken flavor vegan stock like I did. Grandma always used chicken stock so this vegan chicken flavor stock was a perfect replacement.