Vegetarian Stuffing
Servings: 8 - 10 people
- 22 ounces (600 grams) crusty bread about 12 cups, diced. Try to use half white and half whole-grain bread.
- ¼ cup (60 grams) extra virgin olive oil
- 1 large onion chopped
- 2 carrots chopped
- 3 stalks celery chopped
- 1 leek sliced
- 4 cloves garlic minced
- 1 teaspoon rosemary dried or fresh chopped
- 1 teaspoon sage dried or fresh chopped
- ½ teaspoon thyme dried or fresh chopped
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 3 cups (750 grams) vegetable broth more or less depending on your bread
- 3 tablespoons parsley fresh, chopped
- Preheat oven to 350°F or 180°C.Cut 22 ounces crusty bread into small cubes and toast in the oven for 10 minutes, or until dry. Transfer to a large mixing bowl.
- Heat ¼ cup extra virgin olive oil in a large skillet. Add 1 large onion, 2 carrots, 3 stalks celery (all chopped), and 1 leek (cut in half lengthwise and sliced).Season with 1 teaspoon salt and ⅛ teaspoon black pepper and cook for 10 minutes until soft.Add 4 cloves garlic (minced), 1 teaspoon rosemary, 1 teaspoon sage, ½ teaspoon thyme, and cook 2 more minutes.
- To the bowl with the bread, add the cooked veggies, 3 tablespoons parsley (chopped) and 3 cups vegetable broth.Toss until well combined. Taste and adjust for salt.
- Transfer to a lightly oiled oven dish and bake at 350°F or 180°C for 35 to 40 minutes, or until crisp on top.
Nutrition information is an estimate for 1 serving of vegetarian stuffing out of 10 servings.
STORAGE & MAKE AHEAD
Make ahead: the best way to make stuffing ahead of time is to prepare the ingredients a day or two before your dinner, then assemble and bake them on the day of the dinner. For example, you can toast the bread and cook the veggies up to 3 days before.
We don’t recommend cooking the stuffing the day before because you’ll have to store it in the fridge. The stuffing will get soggy and cold, and reheating it will take about the same time as baking it from scratch, but the result is much worse.
Refrigerator: transfer the stuffing to an airtight container and store it in the fridge for up to 3 days. Alternatively, wrap the casserole dish and keep it in the refrigerator.
Freezer: let the stuffing cool down completely, transfer it into a freezer-friendly container, and freeze for up to 3 months.
Thaw and reheat: defrost in the fridge over several hours. Reheat in the oven if you want to make it crunchy again or in the microwave for a few minutes, but it won’t get crunchy.
ALSO ON THIS PAGE
