Vegan Herb Bread Stuffing
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.9(26)
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Learn more →Ingredients
8 servings
- 1 lb day-old white sandwich bread or sourdough, cut into ¾-inch cubes (about 10 cups)
- 7 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 medium yellow onions, finely diced
- 4 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 tsp fresh thyme leaves (or ¾ tsp dried thyme)
- 1 tbsp fresh sage, finely chopped (or 1 tsp dried sage)
- 1 tbsp fresh flat-leaf parsley, finely chopped
- ½ tsp salt
- ¼ tsp black pepper
- 2 ½ cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
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 12–15 minutes, stirring once halfway through, until dry and lightly golden at the edges. Transfer to a large mixing bowl.
- 2
Melt 6 tbsp 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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