How to Make Homemade Vegetarian Stuffing

September 30th, 2009 | Posted by Alison Spath in Dinner Time

A few weeks ago I sent in a picture I took of the girls at zoo this summer to our newspaper for consideration for the “Our Towns” section.


Low and behold it showed up today’s paper! I positively squealed when my dad called this morning to tell me. When I showed Ava she said “I’m in the newspaper! Finally!

Ava and Max in Today's Paper!

It’s been 5 1/2 long years since her birth announcement, I guess she’s been waiting.

So I’ve been inundated with bread lately. I’ve also been staring at an acorn and winter squash on my counter for a couple weeks now.

Tons o’ Bread + Lots o’ Squash = all the makings for a fall themed dinner tonight.

When we went vegetarian a few years ago, you don’t immediately think about how it will impact things like holiday meals that are centered around a cooked bird or pig. Or at least I wasn’t thinking about the holidays, but then again I made the official vegetarian plunge at the end of January 2007 when holiday meals were just a memory and visions of sugar plums were now a reality on the thighs.

But when I really sat down and thought about it, I don’t miss the turkey at all. My favorite Thanksgiving food is stuffing! Last year I made my own vegetarian stuffing and brought it with us to our omnivorous Thanksgiving dinner.

When I surveyed the packaged bread crumbs used for making stuffing from scratch, I discovered they are almost all made with white bread and the fiber and nutritional content leaves much to be desired. Even when I found wheat breading it still had all sorts of additives and fun stuff that I just wasn’t interested in eating.

I finally realized I could just use the wheat bread I usually buy, dice it up and bake it in the oven for a little while and voila – whole wheat bread crumbs for stuffing.

Fast forward to today and lots of extra bread, it’s like someone was begging me to make this. Oh yeah, that was me doing the begging.

Homemade Vegetarian Stuffing

5 – 6 pieces whole wheat bread cubed (I used Nature’s Pride!)
2 – 3 Tbsp extra virgin olive oil
1 – 2 cups of vegetarian broth
2 stalks of celery, diced
1 medium onion, chopped
1 apple, chopped
1 cup of mushrooms, diced
1 cup of Craisins
1 cup of pecans (or walnuts) chopped
1 Tbsp (give or take) of Bell’s Stuffing Seasoning – or your own combo of sage, oregano, thyme and rosemary
S & P

Spread out bread pieces on a cookie sheet and bake bread pieces at 375 for about 5 – 10 minutes, flipping once half way through.

Bread Cubes

Move toasted pieces to a separate bowl and added craisins and pecans. (Walnuts are a great option too – or a mix! Or leave nuts out completely.)

Bread and Craisins Apples and Onions

In a pan, saute diced onions (mushrooms and celery are listed too, but I only had onions tonight) in a little extra virgin olive oil until soft. Once onions are soft, add chopped apple and added to the onions. When the apples have softened some, add veggie broth and stuffing seasoning and salt.

Bells Herbs"

I use about a tablespoon of Bells stuffing seasoning because it’s easy, but really all you need is rosemary, sage, thyme, oregano – whatever herbs you prefer in stuffing.

Pour veggie broth/onion/apple mixture over bread, nuts and craisins and stir until well combined and bread is evenly moist. Bread should be wet but not soaked. Add more broth or water if necessary – again personal preference comes in here with how moist or dry you like your stuffing.

Baking dish coated with a little olive oil, (gently) smash in your stuffing. Cover and cook now at 375 for about 20 minutes, or refrigerate and cook later.

Bake Stuffng

Before I got started on my stuffing, I sliced my acorn and winter squash in half, removed seeds and placed face down a cookie sheet to cook at 375. They continued cooking as the stuffing went in and everything was done at about the same time. You know the squash is done when you can easily stick a fork through their skin.

Tell me this acorn squash wasn’t built to be stuffed with veggie stuffing. I dare you!

Acorn Squash

Yup, I knew it. So happy together.

Stuffed Acorn Squash

I’ve got an identical one in the fridge right this moment waiting for Zak when he gets home.

This vegetarian stuffing is so versatile, you can easily tweak it to your tastes and preferences, make more or less depending on how many people you’re feeding or how much left overs you want.

Fall rules.

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21 Responses

  • Fallon says:

    You know I’m not a huge stuffing fan, but your stuffing looks bomb! Let alone so easy to make!! I was thinking some almonds be good to add for a little crunch or maybe pecans or pine nuts or sunflower seeds. Okay now I’m a little too excited 😉 Thanks for sharing!

  • Fallon says:

    And I was so excited I just noticed you add pecans to the bunch. haha

  • Lizzy says:

    this is an amazing recipe. Me and my brother are ALWAYS assigned the stuffing at thanksgiving, so u know i’m saving this and making it for the big day! love it :)

  • Tay says:

    Awww they’re soul mates. No one dare separate the stuffing and acorn squash. I’m really not a big stuffing fan, but maybe it’s because I’ve only tried boxed stuffing (yes – I’m deprived). I bet yours would change my mind!

  • Whit says:

    hahaha, Ava sounds like my little sis! I put a video of her on Youtube and she hugged me and said ‘I’m gonna be famous!’

  • Cindy says:


    I was all ecstatic about my focaccia (sp)/tomato/spinach pizza thing…and you had to go and OUT DO yourself!


    not fair.
    I am stealing that recipe…calling it MY OWN and that’s that.

    I am the stuffing queen at my house…(but never made my own bread cubes…OH WAIT…YES I HAVE…EVERY TIME I HAVE STALE BREAD….MMMMM

    I make “stuffing surprise” all year long…it’s good…but not as good as yours looks.


    it’s the NY air isn’t it. Must be less SMOG.

    well. my dinner was good, simple, healthy…and not at all FALL ISH.

    I am gonna jog my jealous arse off now
    be back later to see if you made some fab dessert!

    I personally was going to make Averie’s vegan cheese cake but no cashews.

    I guess it’s me and Green and Black tonight.


    (you know I luv ya right?)

  • I love the picture of the girls! And Ava is so right when she says that she is finally in the newspaper!!!

    The stuffing sounds wonderful. Thanks for sharing!

  • Rebecca says:

    That is the most adorable picture I have ever seen!

  • maria says:

    Ava’s comment was too cute!

  • Wow. You’ve been busy! I’ve been trying to catch your posts but haven’t had time to comment. :-(

    I’m going to have to try those banana nut balls. Awesome!

    And you’ve gone crazy with all these creative recipes! Loved the dehydrator post/video. You go, girl!

    Oh, and you might wanna take a peek at my blog tomorrow–there’ll be something special for you! 😀

  • brocomoli sounds awesome! what a wonderful food day you’ve been having!

  • Erin says:

    Super, super cute picture of the girls! I want to play in that TV studio too!

    That stuffing looks awesome. Acorn squash is the best thing ever in the fall. I’m totally going to replicate that at some point during my Veggie MOFO Challenge :)

  • Heather says:

    ACORN SQUASH WANTTTTTT. It’s too early to string sentences together, don’t you know? (it’s actually 8am, but feels like 4.)

  • I can totally see why they chose to publish that picture, its adorable! Thanks for the stuffing recipe! I’m going on my 3rd veggie Thanksgiving and just usually use a mix for stuffing. Gonna have to try your recipe sometime this fall.

  • Jocelyn says:

    oh my goodness..that is such a great idea for a meal! I would have never thought of that :) Great stuffing recipe!
    the picture you took of your daughter’s is beautiful! <3

  • natalie says:

    Such a great idea! I love it!! You are so creative!! :)

  • Jennifer says:

    WOW!!! That looks sooooooooo good and so easy!!!! Definitely a fall season food.

    Not sure about the pedialyte and toothpaste cookies, though. (haha) What an imagination she has.

  • What a lovely 1st picture. That is a great shot, I love the artistry in it! Your food looks rockin too and I could talk for hours on holidays centered around meat. I got 2 loaves from N.P. thinking I would feed them to my gluten eating family members but honestly, they dont even want it. It’s weird I buy like 2 loaves of a bread a year. For them, not me. And then I get 2 free loaves and kinda can’t give the stuff away. Sorry tangent :) I thought about your thoughtful and helpful email all day yesterday despite never giving you a proper reply, I did want to thank you sincerely :) I got sucked into kitchen project and not so much keyboard time but wanted to say muah! and for the anecdotes, too. Very helpful :)

  • holly says:

    that picture is SO cute! i love that ava is holding up maxine.

    ummm your vegetarian stuffing looks friggin bomb diggity. i have never had stuffing with sweet things like apples/dried fruit, but it sounds amazing. and in that acorn squash, it is seriously beautious! acorn may be my fave squash :)

    got your e-mail and i seriously was SO happy and SO honored you thought of me. i will get back to you asap. maybe even this afternoon since work is anything but productive today :)

  • Erika says:

    What a fun day with the girls! And I love acorn squash but never thought of stuffing it! Seems so obvious to see your recipe!

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