Final vegetarian stuffing in a large casserole dish

Vegetarian Stuffing

Vegetarian stuffing is perfect to serve with your turkey for Thanksgiving. Made with roasted vegetables and fresh herbs, it is also dairy free and vegan.
5 from 1 vote
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Course: Side Dish
Cuisine: Amerian
Prep Time: 10 mins
Cook Time: 1 hr 50 mins
Total Time: 2 hrs
Servings: 12 servings
Calories: 272kcal
Author: Yumna Jawad


  • 12 slices stale sourdough bread 14 ounces, cubed
  • 1 onion chopped
  • 3 celery sticks chopped
  • ½ butternut squash peeled, seeded and chopped
  • 3 apples chopped
  • 1 parsnip chopped (optional)
  • 4 sprigs fresh thyme destemmed and chopped
  • 4 sage leaves chopped
  • 1 ½ tablespoons fresh parsley chopped
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups vegetable broth


  • Preheat oven to 400°F. Place the cubed bread on a baking tray and toast in the oven until it dries out but does not get browned, about 15-20 minutes; set aside at room temperature.
  • In another 9x13 baking dish, toss the onions, celery, parsnip, butternut squash, apples, thyme and parsley with olive oil, salt and pepper. Bake in the pre-heated oven until the vegetables soften, about 35-40 minutes.
  • Remove the baking dish from the oven, add bread on top and pour the vegetable broth on over. Mix until all the broth has been absorbed. Press the mixture with the back of the spoon to level it off.
  • Bake uncovered until the stuffing begins to brown, about 30 minutes. Toss mixture and bake for an additional 30 minutes until some of the bread is toasted. Allow the stuffing to cool for 5-10 minutes and serve.


Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge, but the consistency is best on the first day. To reheat, place in the oven at  350ºF for 5-10 minutes until heated through. 
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • To make it gluten-free, you can use any gluten-free bread of your choice.
  • Instead of butternut squash, you can use carrots or other types of winter squashes like acorn squash.
  • Instead of celery, you can use fennel.
  • Feel free to vary the herbs to your taste.
Nutritional Data: The information below is an automated estimate. It could vary based on cooking methods and ingredients used.


Calories: 272kcal | Carbohydrates: 50g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 743mg | Potassium: 302mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3576IU | Vitamin C: 13mg | Calcium: 54mg | Iron: 3mg