You guys I meant to post this recipe last year and somehow it never happened! So this is the year! Hands down the Best Meatless Thanksgiving Stuffing recipe that we make every year during the holiday season.
[Recipe Updated 11/27/19, Original Post 11/15/18]: This is our to-go stuffing every year. It’s got all the flavors of Thanksgiving in 1 dish! And personally I love that it flavorful, rich and meatless!
OK guys are you ready for the holidays!!? I am! I really really am! I am counting down the days until it seems more acceptable to listen to Christmas music (looking at you new [amazon text=John Legend Christmas Album&asin=B07HPZYQFP]). To watch some Christmas movies. Dress the girls in their holiday jammies, spread holiday cheer to those less fortunate, decorate cookies with my toddler, and wear Santa hats everywhere we go.
I am a total Christmas dork, especially with my 2 little minions! It’s going to be such a fun year for them. Not so much about the gifts or even Christmas day/eve, but about all the other family traditions.
Personally I am not a stickler for the actual big day. The magic of the holidays is what you make of it. It’s the time spent with family and friends doing fun festive things, regardless of what day it is.
This year we are not doing Thanksgiving on the actual day, but it won’t matter because we plan on making this stuffing at some point, and that day will feel like Thanksgiving! This stuffing is our mandatory November recipe so it’s happening and it’s gonna be good!
Now you probably noticed it IS meatless. This is not really on purpose. This stuffing just happens to be meatless because it doesn’t need meat. It is plenty rich and uber flavorful as a meatless dish. It also makes a great accompaniment to a beautiful bird, pork, roast or ham.
To make it, start with a lovely bunch of onions and celery cooked in a hearty amount of butter. Mix it all up with quintessential Thanksgiving herbs like sage and thyme, and pour it all over dried out bread cubes. Add in a little broth and an egg, and to the oven it goes.
This stuffing takes a little time only because you need to do a good amount of choppity chopping and also need to dry out the bread. But the good news is that it’s a great dish to do as a family and it’s pretty much foolproof!
There it is friends. Hands down our #1 favorite stuffing recipe. Perfect for the holiday season and loved by both meat and non-meat eaters!
Wishing you and yours a happy start to the holiday season! Now I am off to read go read Mercer Mayer’s Just a Special Thanksgiving to my toddler ❤️
So if you need a completely comforting stuffing that everyone in your family will love meat or non-meat eaters, I urge you to make this stuffing for your family.
What does your holiday season look like? Will you be running around between families celebrating or baking lots of cookies? Whatever your plans I hope you spend it with your loved ones and get to indulge in yummy foods!
Serves 8
Ingredients
- 1 1/2 sticks (12 tablespoons) unsalted butter plus more for greasing the baking dish
- 1 soft white french bread (about 10 cups), cut into 1-inch pieces, (gluten-free if desired)
- 2 1/2 cups chopped yellow onions, diced small
- 1 1/2 cups celery, diced small
- 1/2 cup parsley, chopped
- 2 tablespoons fresh sage, chopped
- 1 tablespoon chopped fresh thyme, chopped
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 2 1/2 cups low-sodium chicken broth or vegetable broth (gluten-free if desired)
- 2 eggs
Instructions
- Preheat oven to 250°F and butter a 13x9 inch baking dish.
- Spread bread cubes in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out for 45 minutes. Transfer to a very large bowl.
- Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat. Add onions and celery. Cook, stirring often, until lightly browned, about 10 minutes. Add to the bowl with the bread.
- Add in herbs, salt, pepper, and garlic powder. Drizzle in half the broth (1 1/4 cups) and mix gently.
- Preheat oven to 350°F. Whisk the rest of the broth (1 1/4 cups) and eggs in a small bowl. Pour over the bread mixture. Gently mix until combined.
- Butter a 13x9 inch baking dish. Pour bread mixture onto prepared baking dish and cover with foil.
- Bake for 40 minutes.
Notes
To make this recipe vegetarian, simply use vegetable broth. This recipe can be cut in half and made in an 8x8 inch pan. I sometimes do this when I make it for the hubs and I. But for big family gatherings like Thanksgiving I always stick to the full recipe in a 9x13 inch pan. Also this stuffing is delicious reheated as a leftover. It will keep in the fridge for 5 days covered.
Recipe slightly adapted from Epicurious.
Originally posted 2019-11-26 20:34:00.
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