Sarah's Vegetarian Stuffing

I did a lot of research on baking and preparation techniques and ingredients in stuffing and this is what I came up with. It is my best stuffing recipe to-date and everybody who tried it complimented it with praise. This recipe is also vegetarian-friendly.

Prep Time:
35 mins
Cook Time:
1 hrs 25 mins
Additional Time:
3 hrs
Total Time:
5 hrs
Servings:
12
Yield:
12 servings

Ingredients

  • 1 (16 ounce) loaf French bread, cut into 1-inch cubes

  • ½ cup salted butter

  • 1 (8 ounce) package sliced fresh mushrooms

  • 3 stalks celery, sliced into 1/4-inch pieces

  • 1 medium yellow onion, diced

  • ¾ medium red apple - peeled, cored, and diced

  • ¾ cup dried cranberries

  • 1 ½ cups cooked wild rice

  • ¼ cup chopped fresh parsley

  • ½ tablespoon jarred minced garlic

  • ¾ teaspoon poultry seasoning

  • ½ teaspoon ground dried sage

  • ½ teaspoon dried thyme leaves

  • ½ teaspoon salt

  • ¼ teaspoon dried marjoram

  • ¼ teaspoon ground black pepper

  • 1 cup Vegetable broth

Directions

  1. Preheat the oven to 175 degrees F (80 degrees C). Spread bread cubes out onto 2 baking sheets.

  2. Bake in the preheated oven, stirring occasionally, for 30 minutes. Turn the oven off and leave bread in the oven until hard and completely dry, up to 3 hours. If your bread is not dry, it will be soggy in the end. Remove bread from oven and pour into a large bowl.

  3. Preheat the oven to 375 degrees F (190 degrees C).

  4. Melt butter in a large pan over medium to medium-high heat. Add mushrooms, celery, onion, apple, and cranberries. Saute until all vegetables are tender, about 10 minutes. Stir in cooked rice, parsley, garlic, poultry seasoning, sage, thyme, salt, marjoram, and pepper.

  5. Pour vegetable and fruit mixture over the bread and stir until completely mixed in. Pour 1 cup vegetable broth over bread mixture, using only enough to moisten every piece of bread. Bread should not be dry at all but should also not be soggy. Transfer mixture into a 9x13-inch casserole dish and cover with aluminum foil.

  6. Bake in the preheated oven until heated through, 30 to 45 minutes. Uncover and continue to bake until golden, about 15 minutes more.

Cook's Notes:

I use a Braeburn apple.

You could refrigerate it after transferring to a 9x13-inch dish if you want to bake it the following day.

Pour hot stuffing into a slow cooker and turn on Low or Warm until ready to serve, if not serving immediately. If the lid becomes wet with condensation, put a paper towel between the lid and the stuffing to absorb excess moisture to keep the stuffing from becoming too wet.

Nutrition Facts (per serving)

238 Calories
9g Fat
36g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 238
% Daily Value *
Total Fat 9g 11%
Saturated Fat 5g 26%
Cholesterol 20mg 7%
Sodium 447mg 19%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 9%
Total Sugars 8g
Protein 6g
Vitamin C 4mg 18%
Calcium 33mg 3%
Iron 2mg 11%
Potassium 188mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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