Description
This delicious Vegetarian Stuffing combines savory sautéed mushrooms, celery, carrots, and onions with aromatic herbs and toasted walnuts for a hearty, flavorful side dish. Perfectly baked with buttery French bread cubes and vegetable broth, this classic stuffing is ideal for holiday meals or any comforting occasion.
Ingredients
Vegetables
- 8 oz. mushrooms
- 4 ribs celery
- 3 carrots
- 1 yellow onion
- 4 garlic cloves
- ¼ bunch parsley
Herbs and Spices
- 1 tsp dried sage
- 1 tsp dried thyme
- Black pepper, freshly cracked, to taste
- ¼ tsp salt (or to taste)
Other Ingredients
- 6 Tbsp salted butter, divided
- ½ cup chopped walnuts
- 1 large loaf French bread (stale)
- 1½ cups vegetable broth
Instructions
- Prep: Wash and prepare all the vegetables carefully. Slice the mushrooms, dice the celery, peel and shred the carrots using a large-holed cheese grater, dice the onion, mince the garlic, and chop the parsley finely to ensure even cooking and flavor distribution.
- Sauté Mushrooms: In a large pot, melt 3 tablespoons of butter over medium heat. Add the sliced mushrooms and sauté until they release their moisture and start to caramelize with browned edges, about 5-7 minutes, developing rich flavor.
- Soften Vegetables: Add the minced garlic, diced onion, dried sage, dried thyme, freshly cracked black pepper, and salt to the pot. Continue to sauté until onions are soft and translucent, about 3-5 minutes. Then add diced celery and cook for a few more minutes. Finally, stir in shredded carrots and cook briefly until just starting to soften.
- Toast Walnuts: While vegetables cook, heat a dry skillet over medium heat. Add chopped walnuts and toast for 2-3 minutes until fragrant and nutty. Remove promptly to avoid burning.
- Mix Butter and Herbs: Add the toasted walnuts, remaining 3 tablespoons of butter, and a handful of chopped parsley to the pot. Stir until the butter melts completely. Taste and adjust seasoning with additional salt if needed to ensure well-seasoned stuffing base.
- Combine with Bread: Preheat oven to 350ºF. Cut stale French bread into ½-inch cubes and add them to the pot with sautéed vegetables and herbs. Stir gently to coat bread cubes with butter mixture. Gradually add vegetable broth ½ cup at a time, stirring thoroughly after each addition, allowing the bread to absorb moisture but not become soggy.
- Bake Stuffing: Spray a 3-quart casserole dish with non-stick spray. Transfer the stuffing mixture evenly into the dish and compress lightly. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until the top is beautifully golden and crispy. Garnish with remaining chopped parsley before serving.
Notes
- Using stale bread is essential to prevent the stuffing from becoming too mushy.
- Feel free to swap vegetable broth with mushroom broth for an earthier depth of flavor.
- The walnuts add a delightful crunch, but you can omit them for nut-free diets.
- Leftover stuffing can be stored in the fridge for up to 3 days and reheated in the oven.
- Butter can be replaced with olive oil for a dairy-free variation.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
