This Thanksgiving vegetable stuffing is my favorite. I love my Thanksgiving stuffing with a lot of veggies. Classic stuffing has breadcrumbs, herbs, and maybe celery and onions. The onion, carrots, and mushrooms really take this stuffing to a whole new level. The sweetness and caramelization the vegetables produce will add a whole new depth of flavor to the dish. I can’t go a single Thanksgiving without this stuffing.
This is a pretty simple recipe. You need to leave the cut up bread out for a couple days to get it stale. Then you mix those breadcrumbs with egg and stock, saute the vegetables, combine, and bake. It’s always the first thing I make on Thanksgiving day because it hangs out in the oven for 45 minutes so you can prep other dishes while it bakes. I think it tastes the best after sitting out while the other dishes are prepared.
Tips for Vegetable Stuffing
The better quality bread you use, the better the stuffing. However, I grew up with the breadcrumbs you buy in the store and those still taste good.
I used a food processor to chop and slice the mushrooms and carrots. You can easily hand slice the mushrooms and use a box grater to grate the carrots if you don’t have a food processor.
And finally, use fresh herbs if you can. Thanksgiving is the time for fresh herbs in my opinion. They really enhance the flavor of the dish.
Looking for other Thanksgiving sides?
Vegetable Stuffing
Ingredients
- 1 large loaf French bread, cut into 1/2 inch cubes
- 1 tbs oil
- 8 oz mushrooms, sliced
- 6 tbs unsalted butter, divided
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbs minced fresh sage
- 1 tbs minced fresh rosemary
- 1 tbs minced fresh thyme
- 4 stalks celery, chopped
- 3 carrots, shredded
- 1/4 cup chopped Italian parsley
- 1 1/2 tsp kosher salt
- 1 tsp ground pepper
- 2 large eggs
- 2 cups chicken broth*
Instructions
- Place cut up french bread into a 9″x13″ baking dish 2 days before cooking. Leave on counter. Stir them around 1-2 times a day.
- Preheat oven to 350°F.
- Heat a large saute pan on medium-high height. Add the mushrooms to the dry skillet and suate for about 1-2 minutes, or until moisture has evaporated. Add 1 tablespoon of oil and a sprinkle of salt and continue cooking for 3-5 more minutes, or until mushrooms have browned and caramelized. Remove from pan and set aside.
- Lower heat to medium. Add 3 tablespoons of butter, onion, garlic, sage, rosemary, and thyme. Saute for 3 minutes. Add the celery and saute for 4 moer minutes. Then add the carrots and saute for 3 more minutes.
- Add the remaining 3 tablespoons of butter, parsley, and salt and pepper to taste.
- While the vegetables are cooking, whisk together the eggs and chicken broth in a large bowl. Add salt and pepper to taste. Place the stale bread cubes in the bowl and mix until the liquid fully coats the bread cubes. Add the vegetable mixture along with the mushrooms ot the bread cubes and mix well.
- Grease your 9×13 baking dish. Pour in mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes. Serve warm.