For your Thanksgiving or Christmas celebrations, please the vegans and everyone else with this basic yet completely delectable bread stuffing. Use a sturdy, chewy bread such as sourdough, rather than something soft, even if it’s whole grain. Photos by Evan Atlas.

Recipe

Classic Bread Stuffing

For your Thanksgiving or Christmas celebrations, please the vegans and everyone else with this basic yet completely delectable bread stuffing.

5 from 1 vote

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Course: Stuffing / Thanksgiving

Cuisine: Vegan

Diet: Vegan, Vegetarian

Keyword: Bread Stuffing, Thanksgiving side dish

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: to 8

Calories: 176kcal

Author: Veg Kitchen

Ingredients

2 tablespoons olive oil
1 large onion finely chopped
2 large celery stalks finely diced
1 1 ½ cups sliced mushrooms white or brown
6 heaping cups whole-grain bread cubes ½- to ¾-inch cubes, depending on the thickness of the bread
2 tablespoons nutritional yeast flakes optional
1 tablespoon salt-free all-purpose seasoning blend such as Frontier or Mrs. Dash
½ teaspoon dried crushed sage leaves or several fresh leaves, thinly sliced
Leaves from 2 to 3 sprigs fresh rosemary
1 cup low-sodium vegetable broth or as needed
½ cup finely chopped walnuts or pecans
½ cup dried cranberries or cherries
Salt and freshly ground pepper to taste

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F.
Heat the oil in a medium-size skillet. Add the onion and sauté over medium heat until golden.
Add the celery and mushrooms to the skillet and continue to sauté until the mushrooms are wilted and the onions are lightly browned.
Place the bread cubes in a large bowl. Sprinkle in the optional nutritional yeast, seasoning blend, sage, and rosemary and stir together until evenly coating the bread cubes.
Drizzle the broth over the bread cubes, a bit at a time, stirring the mixture up several times. The bread should be moist, but not drenched. Stir in the chopped nuts, optional dried fruit, then season with salt and pepper.
Transfer the mixture to a 2-quart baking dish and bake for 30 to 40 minutes, or until nice and crusty on top and on the sides. Serve hot.

Nutrition

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Make-ahead tips: This can be made a day ahead of when you need it, up to the point of baking, or, you can bake it then reheat with foil covering. You can also bake it and let it cool, then pop it into the freezer a week or two before you need it. Start thawing the day before and reheat with foil covering.