The Best Vegetarian Stuffing Ever
Ingredients
- 1 cunsalted butter
plus more for pan
- ½ cchopped sage
divided, packed
- 1 ¾ tsp.diamond crystal or 1¼ tsp. morton kosher salt
divided, plus more
- 1 largewhite onion
chopped
- 2 largecarrots
peeled, chopped
- 4celery heart stalks
leaves removed, chopped
- 1pink lady or other sweet-tart apple
scrubbed, cored, chopped
- 2garlic cloves
finely chopped
- 1 ½ cchopped crimini mushrooms
- 3 cunsalted vegetable stock or broth
- 1 tsp.onion powder
- ½ tsp.cayenne pepper
- freshly ground black pepper
- 2stale baguettes
cut or torn into ¾" pieces, about 12 cups
- 1 cdried cranberries
Directions
- 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.
- 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.
- 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.
The Best Vegetarian Stuffing Ever
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About this Recipe
Searching for the ultimate vegetarian centerpiece for your holiday table? This recipe for The Best Vegetarian Stuffing Ever promises to be the star, delivering incredible savory, herby flavor that will impress everyone.
What makes this stuffing truly exceptional is the thoughtful combination of fresh herbs and seasonal produce. We're talking abundant fresh sage infused into butter, combined with sweet-tart apples and earthy crimini mushrooms, all soaking into golden-brown baguette cubes. It's a symphony of textures and tastes, far from a bland side dish that's merely an afterthought.
Prepare for a stuffing that's wonderfully aromatic and deeply satisfying. You'll find a delightful contrast between the golden, slightly crisp edges and the tender, flavorful interior, thanks to the sturdy baguette base. Every forkful offers a medley of savory onion, sweet carrot, and a bright pop of dried cranberries, all harmonized by fragrant sage and a subtle warmth from cayenne pepper. This is a robust, comforting side, perfect for a cozy fall or winter gathering.
While this recipe shines as written, feel free to adjust to your pantry. Don't have crimini mushrooms? Any earthy mushroom will do. A different sweet-tart apple can easily stand in for the Pink Lady. For an extra layer of savory depth, consider a touch of mushroom broth alongside the vegetable stock. This dish is already nut-free and soy-free, making it accessible for many.
This vegetarian stuffing is the quintessential side dish for your Thanksgiving or Christmas feast. It's equally at home at any festive fall or winter meal, pairing beautifully with roasted vegetables or a lentil loaf. Serve it proudly as a flavorful, substantial accompaniment.