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This is a delicious make-ahead vegetarian stuffing that you can put together up to two months in advance, saving yourself some precious time on Thanksgiving!
Last week I published my recipe for easy make-ahead sausage stuffing. And while it’s easy enough to simply leave out the sausage, as a vegetarian I always appreciate being able to follow a recipe as-is. So I wanted to write the recipe out for the vegetarians!
I highly recommend that you go take a look at the other post, which has a lot of tips about stock, how to chop the vegetables, why you don’t need stale bread, and lots more. Those tips are all the same whether you’re adding meat or not. There are also some recommendations for great products that will really help you out, like this amazing bag holder for when you’re trying to fill freezer bags and you only have two hands.
But here’s the actual recipe without the meat. Note that I only made a half recipe in these pictures—the full recipe fills a 13x9x2 pan. Enjoy!
Easy Make-Ahead Vegetarian Stuffing
This stuffing is so good, even carnivores won't miss the meat. Plus, most of the work can be done up to two months before you want to eat it, giving you some extra time on Thanksgiving!
- 1 lb loaf of good-quality bread torn or cut into 1-inch pieces
- 3 cups yellow onions medium chopped, about 1 pound before peeling and chopping
- 2.5 cups sliced celery about 4 large stalks
- 1/2 cup chopped fresh parsley leaves about 2 ounces before removing stems
- 2 tbsp chopped fresh sage
- 2 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 16 tbsp salted butter plus more for the baking dish
- 2-3 large garlic cloves roughly chopped
- 1 tsp kosher salt
- 1/2 tsp pepper
- 2 cups vegetable stock divided
- 2 large eggs
Do first, before vegetable/herb prep
Preheat oven to 250°F
Put the bread chunks on a large baking sheet (use 2 if necessary)
Bake the bread, stirring occasionally, until completely dried out, about 1 hour
Let the bread cool on the pan until it's needed, then put it into a large bowl
While the bread bakes, prep the vegetables and herbs
Cook the vegetables
Put a large pan on medium heat and melt butter until foamy
Add the celery and onions and cook ten minutes, stirring frequently; a little browning is OK, but really we're just trying to soften them up
Add the chopped garlic and cook an addition 5 minutes, stirring frequently
Add the cooked vegetables to the bowl of bread and toss until its all mixed together
Add the kosher salt, pepper, herbs, and 1 cup of the stock
Stir it all together to distribute the liquid and the herbs
Put in a freezer-safe container and freeze for up to two months (put right into the fridge if using the next day)
On the day before you want to eat the stuffing
Put the frozen stuffing into the refrigerator so that it can thaw overnight
Bake the stuffing
Preheat oven to 350°F
Butter a 13x9x2-inch baking dish (or a similar-sized casserole dish) and set aside
Remove the stuffing from the refrigerator
In a large bowl whisk together the 2 eggs and the remaining cup of stock
Add the stuffing to the bowl of eggs and stock, gently folding it in until the liquid is distributed
Transfer to the prepared dish, cover tightly with foil, and bake for 1 hour
Remove the foil and bake an additional 10 minutes
An instant-read thermometer inserted into the stuffing should read at least 160°F