Name: The Best Vegetarian Stuffing Ever
Cook time: 45 minutes
Total time: 1 hour 45 minutes
Yield: 8–10 servings
Ingredients: 1 cup (2 sticks) unsalted butter, plus more for pan; ½ cup (packed) chopped sage, divided; 1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided, plus more; 1 large white onion, chopped; 2 large carrots, peeled, chopped; 4 celery heart stalks, leaves removed, chopped; 1 Pink Lady or other sweet-tart apple, scrubbed, cored, chopped; 2 garlic cloves, finely chopped; 1½ cups chopped crimini mushrooms; 3 cups unsalted vegetable stock or broth; 1 tsp. onion powder; ½ tsp. cayenne pepper; Freshly ground black pepper; 2 (11-oz.) stale baguettes, cut or torn into ¾" pieces (about 12 cups); 1 cup dried cranberries

Stuffing has always been my favorite Thanksgiving side, even back when the only version I knew came from a box. This vegetarian stuffing recipe, which I’ve been perfecting for about 15 years, mimics the salty, herbaceous flavors of the store-bought stuff, but it’s actually a deeply flavorful, rustic (and eggless) bread pudding made with crusty baguettes, seasonal vegetables, and plenty of fresh sage.

To really build the flavor (and keep anything from getting too mushy), ingredients are added in stages, and the sage goes in at two different times. Things do move quickly, though, so it’s best to chop everything before you begin. Baguettes are harder to cut or tear when stale, so do that part a day or two ahead if you can. Alternatively, fresh bread pieces can be dried on a baking sheet on your oven’s lowest setting until hard but not brown.

The best thing about this vegetarian stuffing recipe—other than the two sticks of butter—is that it’s incredibly forgiving. Think of the measurements as more of a guide than gospel, but when in doubt, go with more instead of less: more sage, more onions, more apples, even more butter. If you’d rather your vegetarian stuffing resemble the boxed kind, everything can be cut or torn into smaller pieces. You can go with bigger chunks of bread, too, but you could end up with some leftovers when you incorporate the wet and dry elements at the end. Either way, I like to hold on to a few pieces of bread to dip into the vegetable mixture and check for seasoning as I go.

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Recipe information

Total Time
1 hour 45 minutes
Yield
8–10 servings

Ingredients

1 cup (2 sticks) unsalted butter, plus more for pan

½ cup (packed) chopped sage, divided

1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided, plus more

1 large white onion, chopped

2 large carrots, peeled, chopped

4 celery heart stalks, leaves removed, chopped

1 Pink Lady or other sweet-tart apple, scrubbed, cored, chopped

2 garlic cloves, finely chopped

1½ cups chopped crimini mushrooms

3 cups unsalted vegetable stock or broth

1 tsp. onion powder

½ tsp. cayenne pepper

Freshly ground black pepper

2 (11-oz.) stale baguettes, cut or torn into ¾" pieces (about 12 cups)

1 cup dried cranberries

Preparation

Step 1
Preheat oven to 350°F. Butter a 3½–4-qt. baking dish; set aside. Melt 1 cup (2 sticks) unsalted butter in a large Dutch oven or other heavy pot over medium-low heat. Add ¼ cup (packed) chopped sage, season with ¼ tsp. Diamond Crystal or Morton kosher salt, and stir to combine. Cook, stirring, until fragrant, about 1 minute. Add 1 large white onion, chopped, 2 large carrots, peeled, chopped, and 4 celery heart stalks, leaves removed, chopped. Increase heat to medium and cook, stirring occasionally, until vegetables are slightly softened and onion is translucent, 5–7 minutes.
Step 2
Add 1 Pink Lady or other sweet-tart apple, scrubbed, cored, chopped, 2 garlic cloves, finely chopped, 1½ cups chopped crimini mushrooms, 3 cups unsalted vegetable stock or broth, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. onion powder, ½ tsp. cayenne pepper, and remaining ¼ cup (packed) chopped sage; season with freshly ground black pepper. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, until flavors have come together, 5–7 minutes. Remove from heat and dip a piece of bread from two 11-oz. stale baguettes, cut or torn into ¾" pieces (about 12 cups), into the liquid; taste and season with more salt and pepper if needed.
Step 3
Add 1 cup dried cranberries and remaining bread to vegetable mixture and mix until all of the liquid has been absorbed. Transfer dressing to prepared baking dish and bake, uncovered, until top is golden brown, 45–50 minutes.
Do ahead: Dressing (before baking) can be made 3 days ahead. Let cool; cover and chill. Bring to room temperature and bake before serving.

TagsStuffing Sage Herbs & Spices Dried Cranberry Dried Fruit Fruit Thanksgiving Vegetarian Nut Free Soy Free Christmas Fall Winter American Epicurious

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Reviews (11)

The newer version says that you can make it totally except for baking and put it in the frig overnight to bake the next day. Has anyone done this? Does it come out okay with baking the next day?
- Anonymous
- Grand Rapids MI
- 11/22/2023
I have a copy of the old recipe. I printed it out a couple years ago. Here it is, if I'm allowed to post it: Ingredients o 2 sticks salted butter o 3 tablespoons fresh, chopped sage o 1 large, white onion, chopped o 1 carrot, finely chopped o 3 stalks celery finely chopped o 2 apples, chopped (with skins) o 3 cloves garlic, chopped o 1 can vegetable broth o 1/4 teaspoon cayenne pepper o 1 loaf day-old french bread o 1/2 cup Craisins or dried cranberries o salt o pepper Preparation Preheat oven to 350ºF. Melt butter in a large saute pan over medium heat. When the butter is melted add one tablespoon of the sage, the onion, celery and the carrot. When the onions become translucent, add the garlic, apples and salt and pepper generously, very generously. After the apples have cooked for about 2 minutes, pour the vegetable broth into the pan, season with the cayenne and more salt and pepper as needed, and let the mixture saute for 1 to 2 more minutes. Tear the bread into approximately 1/2-inch squares and place in a 2-3/4-quart casserole dish. Add the cranberries and sage. Remove the mixture from the stove and pour it over the bread. Mix well and bake uncovered at 350ºF for about 45 minutes to an hour. For best results, stir at least once.
- Susanna
- 12/28/2022
Best stuffing ever!
- Calyn
- Denver Colorado
- 12/26/2022
Does anyone have a copy of the old version of this recipe? I am a little upset that they updated this so much.
- Seth
- Montreal, QC
- 12/25/2022
I substituted chopped, dried apricots for the dried cranberries; really delicious recipe!
- Anonymous
- Syracuse
- 11/24/2022
Hello, I believe this is a newly modified recipe I've been making from the Epicurious website for the past five years with the same name. It seems mushrooms are a new addition, and perhaps the onion powder. I also never remember 'Diamond' or 'Morton' brands mentioned - which was another tip it's been changed. No one in my Thanksgiving party eats mushrooms so I can't include this ingredient. Can you confirm that this is the same recipe with the mushrooms and onion powder being new additions? Thank you!
- Leah
- MA
- 11/23/2022
can i substitute fresh cranberries-can i add roasted chestnuts ???
- richard schmidt
- yonkers ny
- 11/22/2022