Who knew a side dish could be such a divisive thing? People have very strong opinions about this Thanksgiving classic, so you can add stuffing ingredients and preparation to the myriad other things people argue with their families about on holidays.
This recipe however is a crowd-pleaser, whoever may be indulging. The bright, fresh herbs and the sweet caramelized onions, and of course the savory, flavorful bread all make for an absolutely fantastic stuffing, that will make everyone from carnivores to vegetarians ask for seconds.
Note that I am posting this before I make my stuffing, so I will edit with a photo after it's prepared. I just wanted to make sure anyone looking for a last minute stuffing recipe has this before they start cooking. But even without photographic proof, I can guarantee you that this is the best vegetarian stuffing recipe, I make it every year.
Ingredients:
- 1 baguette french bread, 2 days old, dried and cubed (about 8 cups)
- 1 sweet yellow onion
- 3 sticks celery, sliced crosswise
- 4 full size carrots,sliced crosswise
- 2 cloves garlic, minced
- 1 ½ cups vegetable broth
- 10 tablespoons butter
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon sage
- 1 teaspoon rosemary
- 1 teaspoon thyme
- Preheat oven to 350℉. In a medium pan over medium-low heat, melt 2 tablespoons of the butter.
- When butter has melted, add onions, garlic, celery, and carrots. Cook for about 7 minutes, stirring occasionally. Meanwhile place the cubed bread in a greased 13x9 baking dish and set aside.
- Add the remaining butter, salt, pepper, sage, rosemary, and thyme. When the butter has melted, remove from heat and add vegetable broth, stirring well.
4 Distribute evenly over the bread cubes, stir well making sure everything is evenly coated. - Bake for 50 minutes, uncovered. Be sure to stir at least twice during baking time.
