Vegetarian Turkey Stuffing Recipes

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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

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

THE BEST VEGETARIAN STUFFING EVER



THE BEST VEGETARIAN STUFFING EVER image

Categories     Side     Bake     Thanksgiving     Vegetarian     Stuffing/Dressing

Yield 6 people

Number Of Ingredients 13

2 sticks salted butter
3 tablespoons fresh, chopped sage
1 large, white onion, chopped
1 carrot, finely chopped
3 stalks celery finely chopped
2 apples, chopped (with skins)
3 cloves garlic, chopped
1 can vegetable broth
1/4 teaspoon cayenne pepper
1 loaf day-old french bread
1/2 cup Craisins or dried cranberries
salt
pepper

Steps:

  • Preheat oven to 350ºF. Melt butter in a large saute pan over medium heat. When the butter is melted add one tablespoon of the sage, the onion, celery and the carrot. When the onions become translucent, add the garlic, apples and salt and pepper generously, very generously. After the apples have cooked for about 2 minutes, pour the vegetable broth into the pan, season with the cayenne and more salt and pepper as needed, and let the mixture saute for 1 to 2 more minutes. Tear the bread into approximately 1/2-inch squares and place in a 2-3/4-quart casserole dish. Add the cranberries and sage. Remove the mixture from the stove and pour it over the bread. Mix well and bake uncovered at 350ºF for about 45 minutes to an hour. For best results, stir at least once.

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