Moms Vegetarian Stuffing Recipes

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EASY VEGETARIAN STUFFING



Easy Vegetarian Stuffing image

Now my vegetarian doesn't have to miss out on stuffing. And it is a good way to use up slightly stale bread--just stick the ends in the freezer!

Provided by MOMFISH

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 30m

Yield 4

Number Of Ingredients 11

1 cube vegetable bouillon
1 cup boiling water
3 tablespoons salted butter
½ cup chopped onion
1 stalk celery, chopped
2 cloves garlic, minced
2 teaspoons dried parsley
½ teaspoon dried sage
¼ teaspoon dried marjoram
⅛ teaspoon ground black pepper
4 ½ cups cubed stale bread

Steps:

  • Combine boiling water and bouillon cube; stir until dissolved.
  • Melt butter in a 2-quart saucepan over medium-low to low heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Stir in parsley, sage, marjoram, and pepper, then pour in dissolved bouillon.
  • Bring mixture to a boil, then remove pan from the heat. Gently stir in bread cubes. Cover and let sit for 5 minutes.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 28.6 g, Cholesterol 22.9 mg, Fat 10.4 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 420.5 mg, Sugar 3.4 g

SIMPLE VEGETARIAN STUFFING



Simple Vegetarian Stuffing image

The best simple vegetarian stuffing made easy with just a few ingredients. Vegan and gluten free friendly!

Provided by Lindsay Moe

Categories     Side Dish

Time 1h25m

Number Of Ingredients 10

3/4 cup butter ((1 1/2 sticks))
1 large yellow onion (diced)
1 large carrot (diced)
3 stalks celery (diced)
3 tablespoons fresh chopped sage (divided)
2 cloves garlic (minced)
2 teaspoons fresh thyme (stems removed, chopped)
Coarse kosher salt and freshly ground black pepper
1 1/4 cups vegetable stock
12 ounces unseasoned dried stuffing cubes

Steps:

  • Preheat the oven to 350ºF. Coat a large baking dish with cooking spray or butter. Set aside.
  • In a large skillet, melt butter over medium heat.
  • Add onion, carrot, celery, and 1 tablespoon sage. Cook, stirring frequently, until the vegetables begin to soften, about 7 minutes.
  • Add the garlic, thyme, and salt and pepper to taste. Cook, stirring, 1 minute.
  • Add the vegetable stock and remove from the heat.
  • Pour the stuffing cubes into the prepared baking dish and add the remaining sage and broth mixture. Stir well to coat.
  • Bake 45-60 minutes, stirring once, until the stuffing is beginning to crisp on the edges.

Nutrition Facts : Calories 281 kcal, Carbohydrate 24 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 45 mg, Sodium 537 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

MOM'S BEST STUFFING



Mom's Best Stuffing image

A thirty year old recipe that just seems to get better with time. I went to visit my daughter 3000 miles away and I still had to make the stuffing for dinner.

Provided by crazymom

Categories     Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

12 ounces bulk sausage or 12 ounces sausage links
1/2 cup butter
3 cups onions, chopped
1 cup celery, chopped
3 cups mushrooms, chopped
6 cups cornbread stuffing mix
6 cups bread cubes
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh ground pepper
1 cup pecans, chopped
1 1/2 cups turkey broth or 1 1/2 cups chicken broth
2 eggs

Steps:

  • Saute sausage until brown; remove from pan and cut into small bites.
  • In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
  • Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
  • Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
  • Toss well and adjust seasoning.
  • Stuffing should be moist but not soggy. Add more stock if needed.
  • Transfer to a baking dish.
  • Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
  • Or better yet stuff it into a big fat turkey.

Nutrition Facts : Calories 416.8, Fat 31.5, SaturatedFat 10.9, Cholesterol 108, Sodium 773.6, Carbohydrate 22.8, Fiber 3.7, Sugar 5, Protein 13

MOM'S STUFFING, LIGHTENED UP



Mom's Stuffing, Lightened Up image

My Mom makes the BEST stuffing, it's the one thing I crave every Thanksgiving! This recipe has been remade like Mom's, only just a bit healthier!

Provided by Gina

Categories     Side Dish

Time 1h30m

Number Of Ingredients 13

1 12 oz loaf whole wheat french bread (cut into small cubes)
3 slices center cut bacon (minced)
1 tbsp butter
1 large onion (minced)
3 medium stalks celery (minced)
10 fresh sage leaves (minced)
2/3 cup chopped parsley
salt and fresh pepper (to taste)
1 teaspoon Bell's Turkey Seasoning (or poultry seasoning)
1 large egg (beaten)
2 cups chicken broth
1/2 cup water
cooking spray

Steps:

  • If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
  • Increase the oven to 350°F.
  • In a large saute pan over medium heat cook bacon for about 2 minutes. Add butter; when melted add onions, celery, parsley, sage, Bell's seasoning, salt and pepper and saute on medium low until soft, about 5-10 minutes. Remove from heat and let cool a few minutes.
  • In a medium bowl, combine chicken broth and egg.
  • In a large bowl add bread and combine with sauteed vegetables. Add chicken broth and egg mixture and combine well. If stuffing is too dry, add a little more broth or water until you have the right consistency.
  • Spray a casserole with cooking spray, add stuffing. (If making ahead cover with foil and refrigerate).
  • If making alongside a turkey, pour some of the pan juices from the cooked turkey over the stuffing. Bake uncovered 40 to 45 minutes, or until golden.

Nutrition Facts : ServingSize 3 /4 cup, Calories 161 kcal, Carbohydrate 23 g, Protein 7 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 455 mg, Fiber 3 g, Sugar 3 g

HOMEMADE STUFFING



Homemade Stuffing image

A traditional recipe for Homemade Stuffing made with dried bread cubes mixed with onions and celery sauteed in plenty of butter then mixed with herbs and broth (and more butter) and baked until golden and delicious! It is the perfect stuffing recipe for your Thanksgiving table! Can easily be doubled for a crowd.

Provided by Susie Weinrich

Categories     Side Dish

Time 1h20m

Number Of Ingredients 12

12 cups Stale White Bread - cut into 1 inch cubes ((approx 1 lb 4 oz loaf of bread - see notes below for details))
3/4 cup plus 2 tbsp butter (divided )
1 large yellow or white onion, chopped
2 cup celery, chopped (stalks and leaves!)
1 1/2 tsp kosher salt
1 tsp black pepper
1 tsp poultry seasoning
1/2 tsp marjoram
3 tbsp (heaping) fresh sage, chopped
1/3 cup fresh parsley, chopped (Curly or Italian will work)
2 eggs
1 cup chicken broth or stock

Steps:

  • Cut the bread into 1 inch cubes.
  • Make the bread stale by one of the two options:A. Overnight - Lay the bread cubes on a sheet pan on the counter overnight to dry out.B. Quick Method - Preheat the oven to 250°, lay the bread cubes on a sheet pan and pop in the oven for 30 minutes, tossing every 5-10 minutes.
  • Preheat the oven to 350° and prep a 9x9 baking dish by generously greasing with butter or oil. (if you are doubling the recipe use a 9x13 or 10x15 baking dish)
  • In a large saute pan over medium heat melt 3/4 cup butter. Add the onions and celery and saute until they are completely softened, this will take about 20 minutes.
  • Off the heat add the salt, pepper, poultry seasoning, marjoram, fresh sage and parsley to the onions.
  • In a small bowl whisk together the eggs and broth.
  • Add the bread cubes to a large bowl, pour the onions/herb mixture over the bread and stir to combine. Pour the egg mixture over the bread cubes and stir until the liquid is absorbed.
  • Pour the stuffing mixture into the buttered baking dish. Cube the remaining 2 tbsp of butter and dot the top of the stuffing.
  • Cover the dish with foil and bake for 30 minutes. remove the foil and bake for another 15 minutes. For an extra crispy top turn the broiler on for a minute or two!
  • Serve right away!

MOM'S VEGETARIAN STUFFING



Mom's Vegetarian Stuffing image

Mom makes great stuffing - if you can get some! It's usually gone before it goes around the table, so I think she should double the recipe... I always get some, because she sets some aside for me (the only vegetarian) before she stuffs the bird. Feel free to add more or less of things, that's how Mom cooks, so this is an estimation based on memory.

Provided by Katzen

Categories     Christmas

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 cups bread, cubed, dried (stale)
1 cup vegetable broth
1 egg, beaten with a fork (optional)
1/4 cup grapeseed oil or 1/4 cup olive oil
1 medium onion, chopped
1 stalk celery, large, chopped, including leaves (Mom says they're the best part!)
3 leaves lovage, chopped (optional, could substitute parsley or celery leaves)
1/4 cup red pepper, chopped finely
1/4 teaspoon summer savory
1/2 cup apple, chopped
1/4 cup raisins
1/4 cup cranberries, fresh (optional)

Steps:

  • Saute the above vegetables in oil and toss with bread, broth, raisins, apples, cranberries, and remaining ingredients. Put in an oven friendly container and cover. Place in oven alongside anything that is cooking at the time (like the turkey - or tofurkey).
  • Take out of the oven after 60 minutes. Leave covered until ready to serve.

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