Guess what? It’s almost Thanksgiving Day! Yep, that’s right, November 23 is just around the corner, and you know what that means—time to start thinking about Thanksgiving grub. Now, most people might go for the classic turkey stuffing, but not me. I’m thinking of shaking things up a bit and going full-on vegan with my stuffing this year. Who says you can’t have delicious, plant-based stuffing for a Thanksgiving? Besides, today (November 21) is Stuffing Day, so what’s better than a Vegetarian Stuffing dish?
Stuffing, also known as dressing or filling in some regions, is a combination of cubed bread, aromatic herbs, spices, meats, organ meats, and other flavorful ingredients. It is then oven-baked to golden perfection. The variations are endless, reflecting the diverse culinary traditions across different households.
What I love about the stuffing recipe is its versatility, allowing you to create different types of stuffing by adding ingredients you like. Some might prefer a simple and classic stuffing with sage, thyme, nuts, and a medley of vegetables, while others may experiment with ingredients like apples, sausage, or chestnuts to add a unique twist.
The dressing recipe is often stuffed inside the turkey for holiday Thanksgiving, inside fish, pork, vegetables, or tofu. It’s also baked separately in a dish. Whichever it is, stuffing delights your taste buds with the crisp, golden top layer and the soft, flavorful interior.
So, here’s here’s a quick rundown of one of the best stuffing for Thanksgiving – Vegetarian Stuffing recipe:
Vegetarian Stuffing
Ingredients
- 1 loaf of whole-grain bread cubed
- 1 cup vegetable broth
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup chopped mushrooms
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried sage
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the onions, celery, and carrots, and sauté until they’re softened.
- Toss in the garlic and mushrooms, continuing to sauté until the mushrooms are golden brown.
- Pour in the vegetable broth and add the dried herbs—thyme, rosemary, sage. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cubed bread, sautéed vegetables, cranberries, and walnuts. Mix everything together until well combined.
- Transfer the mixture to a baking dish, spreading it out evenly.
- Bake in the preheated oven for about 30-35 minutes, or until the top is golden and crispy.
- Once done, let it cool for a few minutes before serving.
For a dish as flavorful as this vegetarian stuffing, I’d recommend a beverage that complements the earthy and herby notes. A crisp and refreshing white wine, like a Sauvignon Blanc or a Pinot Grigio, would be a great choice. The acidity in the wine can cut through the richness of the stuffing, and the citrusy undertones can add a lovely contrast.
If you prefer non-alcoholic options, a sparkling apple cider or a herbal iced tea with a hint of citrus are suitable choices. The effervescence of the cider or the refreshing herbal notes of the tea can balance the savory and robust flavors of the stuffing.
