Dairy-Free Bread Stuffing Recipe

Total: 60 mins
Prep: 10 mins
Cook: 50 mins
Yield: 1 9x13 casserole (10 servings)

7 ratings

Nutritional Guidelines (per serving)
134	Calories
7g	Fat
13g	Carbs
6g	Protein

Nutrition Facts
Servings: 1 9x13 casserole (10 servings)
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.

Bring on the Thanksgiving Carbs: 14 Turkey Stuffings and Dressings

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)

Gather the ingredients.

The Spruce Eats / Katarina Zunic
Preheat the oven to 325 F. Lightly oil a 9x13-inch casserole dish or two shallow gratin dishes.

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

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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.

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

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

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

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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.

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Serve warm and enjoy!

The Spruce Eats / Katarina Zunic