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5 from 1 vote

Classic Vegetarian Stuffing

I guess there are some untraditional elements to this stuffing, such as the addition of peas! But even with a few twists, my vegetarian stuffing is still a Thanksgiving Classic!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 6
Print Recipe


For the veggies:

  • 2 Tbsp butter or olive oil
  • 1 tsp olive oil
  • 4 carrots, peeled and cut into half moons
  • 4 celery stocks, cut into half moons
  • 1 leek, chopped
  • 1 cup frozen peas, thawed
  • 1 tsp sea salt
  • ¼ tsp pepper
  • 1 tsp fresh thyme, minced (or ½ tsp dried thyme)
  • 1 tsp fresh rosemary, minced (or ½ tsp dried rosemary)
  • 2 cups vegetable broth

For the bread:

  • 10 cups sturdy bread, cut to about 1 inch cubes (ciabatta or a crusty baguette are good choices. My favorite is the "Sperlonga Bread" at Whole Foods.)
  • ½ tsp sea salt
  • 3 Tbsp butter, cubed


Cook the veggies

  • In a large skillet, heat 2 Tbsp olive oil or butter for 30 seconds (or unit the butter melts, if using). Add the carrots and ½ tsp salt. Cook over medium heat for 2 min, then turn the heat down to medium low and cook for 3 more minutes.
  • Now add the celery and leek to the skillet, followed by an additional ½ tsp salt, ¼ tsp pepper, and 1 tsp olive oil. Toss it all together, then turn the heat down to low and cook for 10 minutes.
  • After 10 minutes, add the rosemary and thyme to the skillet, and cook for another 10 minutes over low heat. Veggies are done!

Prepare the bread

  • While the veggies cook, cube the bread. Once cubed, spread the bread cubes on a cookie sheet, and bake for 10 minutes. (This will lightly toast the bread so it can stand up to the vegetable broth and veggie juices when we mix them with the bread.)

Mix together the bread and veggies

  • In a large mixing bowl, add half of the bread cubes, followed by half of the cooked veggies and ½ cup of the frozen peas. Toss a few times with your hands. Now add the remaining half of the bread cubes, followed by the remaining cooked veggies and peas. Sprinkle the last ½ tsp salt over the top. Toss again.
  • Now slowly pour 1 cup vegetable broth over the bread/veggie mixture. With your hands and/or a spatula, carefully toss everything in the bowl together. Once the bread has soaked up the vegetable broth, pour the second cup of vegetable broth over the stuffing mixture. Toss again so the bread can soak up the second cup of vegetable broth.
  • Once the bread has soaked up the majority of the vegetable broth, transfer the stuffing mixture to an oiled 9x13 inch glass baking dish.

Bake the stuffing

  • Bake at 375 degrees for 12 minutes.
  • After 12 minutes, take the baking dish out of the oven. With your spatula, toss the stuffing so that bread cubes that were on the bottom of the baking dish are now on the top. Don’t be too much of a perfectionist about it, just do your best to give some other bread cubes a chance to be at the top of the baking dish.
  • Now take the butter cubes and evenly distribute them on top of the stuffing. (Skip this step if keeping the stuffing vegan.)
  • Place the stuffing back in the oven, and bake for another 5 minutes.
  • Take the stuffing out of the oven. Flip once more and taste for texture. If you used a heartier bread like ciabatta, or if you prefer a softer stuffing, then you don’t need to cook the stuffing any longer, and your stuffing is done and ready to serve!
  • If you used a softer bread, or if you prefer your stuffing to be a little crispier, then put it back in the oven and cook for an additional 5 minutes.

Serve and enjoy!

  • Serve this vegetarian stuffing with all your other favorite Thanksgiving sides. I love it with mashed potatoes!


This stuffing is vegan if you omit the butter.
I have not made this stuffing with gluten free bread before, but this stuffing could very easily be made gluten free with gluten free bread. Just be sure to adjust your baking time accordingly, as I imagine that would change with gluten free bread.