Vegetarian Stuffing

Name: Vegetarian Stuffing
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 16 servings
Ingredients: 2 jars (4-1/2 ounces each) sliced mushrooms, drained; 4 celery ribs, chopped; 2 medium onions, chopped; 1/4 cup minced fresh parsley; 3/4 cup butter, cubed; 1-1/2 pounds day-old bread, cubed (about 13 cups); 1-1/2 teaspoons salt; 1-1/2 teaspoons rubbed sage; 1 teaspoon poultry seasoning; 1 teaspoon dried thyme; 1/2 teaspoon pepper; 2 large eggs; 1 can (14-1/2 ounces) vegetable broth

Total Time Prep: 20 min. Cook: 4 hours

Yield 16 servings

Test Kitchen Approved

No one will miss the meat flavor in this simple and traditionally-seasoned vegetarian stuffing recipe. Layers of big herb flavor liven up this classic side dish that stays super-moist in the slow-cooker.

Ingredients

2 jars (4-1/2 ounces each) sliced mushrooms, drained
4 celery ribs, chopped
2 medium onions, chopped
1/4 cup minced fresh parsley
3/4 cup butter, cubed
1-1/2 pounds day-old bread, cubed (about 13 cups)
1-1/2 teaspoons salt
1-1/2 teaspoons rubbed sage
1 teaspoon poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon pepper
2 large eggs
1 can (14-1/2 ounces) vegetable broth

Directions

In a large skillet, saute the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture. Combine eggs and broth; add to the bread mixture and toss.
Transfer to 5-qt. slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 160°.

Nutrition Facts

3/4 cup: 212 calories, 11g fat (6g saturated fat), 50mg cholesterol, 694mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 5g protein.

Tasty mushrooms and onions complement the big herb flavor in this amazing stuffing. This dressing stays so moist because it’s made in the slow cooker. —Ruth Ann Stelfox, Raymond, Alberta

Recipe Creator