Dairy-Free Bread Stuffing

Written by
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
Learn about The Spruce Eats' Editorial Process
Ashley Adams
Updated 08/07/19
Dairy free basic stuffing

The Spruce Eats / Katarina Zunic
  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Servings: 10 servings
Nutritional Guidelines (per serving)
134 Calories
7g Fat
13g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 10
Amount per serving
Calories 134
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 7%
Cholesterol 90mg 30%
Sodium 295mg 13%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 5%
Protein 6g
Calcium 62mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Stuffing is definitely one of our favorite parts of Thanksgiving, but it's also a conveniently simple and comforting side dish any time during the year that's easy to make vegetarian for non-meat-eaters. If serving with turkey, feel free cook the stuffing as directed below or cook it inside the turkey.

Ingredients

  • 2 loaves dry whole grain bread (cut into 1-inch cubes)
  • 2 tablespoons olive oil
  • 1 1/2 cups onion (finely chopped)
  • 3 celery stalks (finely chopped)
  • 2 large eggs (lightly beaten)
  • 1 large garlic clove (finely chopped)
  • 2 cups turkey broth (or chicken or vegetable broth)
  • 1 1/2 teaspoons rubbed sage
  • 1 teaspoon dried thyme
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 tablespoons dairy-free soy margarine (cut into small pieces)​

Steps to Make It

  1. Gather the ingredients.

    Ingredients for dairy free basic stuffing
    The Spruce Eats / Katarina Zunic

  2. Preheat the oven to 325 F. Lightly oil a 9x13-inch casserole dish or two shallow gratin dishes.

    Lightly oil dish
    The Spruce Eats / Katarina Zunic

  3. Place the cubed bread into a medium-sized mixing bowl and set aside.

    Place cubed bread in bowl
    The Spruce Eats / Katarina Zunic 

  4. In a heavy-bottomed skillet over medium heat, heat the olive oil, adding the onion, celery, and garlic once hot. Cook, stirring frequently until the onion is translucent and fragrant. Remove from heat.

    Shallots
    The Spruce Eats / Katarina Zunic

  5. Mix the eggs, broth, and seasonings into the bread cubes until the mixture is moist, adding additional broth or water if necessary.

    Add eggs to bread
    The Spruce Eats / Katarina Zunic

  6. Add the onion mixture, stirring until the vegetables are evenly distributed.

    Add onion mixture
    The Spruce Eats / Katarina Zunic

  7. Press the mixture into the prepared baking dish. Dot the top with the pieces of soy margarine.

    Press mixture into dish
    The Spruce Eats / Katarina Zunic

  8. Cover with foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for 30 to 40 minutes more, or until mixture is browned.

    Foil on dish
    The Spruce Eats / Katarina Zunic

  9. Serve warm and enjoy!

    Serve warm
    The Spruce Eats / Katarina Zunic

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