Vegetarian Easy Stuffing

Total time1 hr

Prep time15 min

Cook time45 min

Golden, toasted bread cubes soak up a savory herb blend of sage, thyme, and rosemary, then bake into a dish that's crisp on top and tender all the way through. Diced onion and celery add sweetness and bite, while a scatter of fresh parsley brightens every serving. The center sets up just right, holding together in soft, moist bites without ever turning mushy or dry. It's the kind of side that disappears fast at the table, whether you're serving it alongside a holiday spread or a simple weeknight dinner. This one is a solid pick for a vegetarian table, easy to make ahead and just as good reheated the next day.

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Ingredients

8 servings

1 lb white sandwich bread or french bread, cut into ¾-inch cubes (about 10 cups)
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6 tbsp unsalted butter
1 large yellow onion, finely diced
4 stalks celery, finely diced
3 cloves garlic, minced
1 ½ tsp dried sage
1 tsp dried thyme
½ tsp dried rosemary
½ tsp salt
¼ tsp black pepper
2 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
2 large eggs, lightly beaten
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a large rimmed baking sheet and bake for 15–18 minutes, stirring once halfway through, until dry and lightly golden at the edges. Transfer to a large mixing bowl.
2
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.

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