A vegetarian stuffing all from scratch


  • 4-6 cups vegetable broth
  • 1 round loaf of rye bread
  • 5 celery stalks
  • 5 shallots diced
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tbsp chopped rosemary
  • 1 tbsp chopped thyme
  • 8 diced mushrooms
  • 2 tbsp butter


  1. Prepare vegetable broth and bread have ready and set aside.
  2. In a large skillet melt butter and add shallots and let caramelize. Add mushrooms, celery, rosemary, thyme and half of salt and pepper. Cook until mushrooms are browned adding more butter if necessary.
  3. Add broth to skillet and remaining salt and pepper. Simmer and taste, add more salt and pepper or spices if necessary.
  4. In a large casserole dish, place sliced bread cubes. Pour mixture over top in small amounts and mix well. In small amount continue to add enough of the broth mixture until the bread is covered but not too over saturated. You want it wet enough to not get too dry in the oven, it should appear soggy.
  5. Place in oven at 350 degrees for about 20-25 minutes or until slightly browned. Remove from oven and let cool.

Recipe Notes

Making the vegetable broth and bread ahead of time makes this recipe easy. You can also use chicken broth or place stuffing in turkey while turkey is cooking if you prefer.