Vegetarian Classic Stove Top Stuffing
Elevate your holiday or everyday menu with this **Vegetarian Classic Stove Top Stuffing**, a hearty, flavor-packed twist on a beloved comfort food. Made with sautéed **onions, celery, carrots, garlic, and mushrooms**, this recipe brings depth to every bite, while a medley of dried herbs like **thyme, sage, and rosemary** infuse a warming, aromatic touch. Tossed with **cubed stale bread** and simmered in rich **vegetable broth**, this stuffing achieves a perfectly tender texture. Finished with fresh **parsley** and a drizzle of **olive oil**, it's an irresistible dish that’s both simple and satisfying. Ready in just 50 minutes, this easy stove-top preparation ensures you skip the oven while still delivering the classic flavors you crave. Perfect for vegetarians or anyone looking for a crowd-pleasing side, this stuffing pairs wonderfully with all your festive favorites or makes an excellent standalone meal.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 1 medium carrot, peeled and diced
- 2 garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 cups cubed stale bread
- 0.25 cup fresh parsley, chopped
- 2 tablespoons olive oil
Instructions
Melt the butter in a large pot over medium heat. Once melted, add the chopped onion, celery, and carrot. Sauté for about 5 minutes until the vegetables are soft and the onion is translucent.
Add the minced garlic and sliced mushrooms to the pot. Cook for an additional 5 minutes, stirring occasionally, until the mushrooms have released their moisture and are browned.
Pour the vegetable broth into the pot along with the thyme, sage, rosemary, salt, and black pepper. Stir to combine and bring the mixture to a simmer.
Add the cubed stale bread to the pot and stir until the bread cubes are evenly coated with the vegetable mixture. Cover the pot and cook for another 10 minutes over low heat, stirring occasionally to prevent sticking.
Once the bread has absorbed most of the liquid and is tender, turn off the heat. Stir in the chopped fresh parsley and olive oil.
Serve the stuffing warm as a side dish, garnished with additional parsley if desired.
Nutrition Facts
Calories |
3604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 8545 mg | 372% | |
| Total Carbohydrate | 550.3 g | 200% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 57.3 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1028 mg | 79% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 4081 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
