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Holiday Vegetarian Herb Stuffing

  • Author: The Cabin Diary


Holiday Vegetarian Stuffing! Great for Thanksgiving and Christmas.


  • 2 loaves of sandwich bread or leftover soft loaf bread cut into ¾-in diced pieces
  • ½ stick of butter
  • 1 large onion 
  • 4 stalks of celery
  • 2 cloves garlic
  • ¼  cup minced fresh sage leaves
  • Salt & pepper to taste
  • 4 cups of stock (vegetarian, low-sodium chicken, turkey, or bouillon cube)
  • 2 large eggs
  • ¼  cup parsley


  1. Spread the cubed bread evenly on the foil-lined oven pan. Toast the cubed bread at 300 degrees until it is completely dry (like a crunchy crouton) for about 40 minutes. Stir every 10 minutes for even cooking.
  2. Finely chop or mince all vegetables and herbs (onion, celery, sage, parsley).
  3. On medium heat on the stovetop, melt butter in Dutch oven. 
  4. Add garlic and stir for 1 minute. 
  5. Add onion and stir until onion is sweating (about 4 minutes).
  6. Add celery and stir until it is cooked (about 5 minutes). Season with salt and pepper.
  7. Add 2 cups of stock.
  8. In a separate bowl, whisk together the remaining 2 cups of stock, eggs, and herbs.
  9. Turn off the heat on the stove. Add the wet ingredients to the Dutch oven. Stir until evenly coating, careful not to scramble the eggs.
  10. Add bread and evenly distribute all ingredients.
  11. Cover in foil and cook at 350 degrees for 45 minutes.
  12. Remove foil and cook for 15 to 20 more minutes.