Vegetarian Herb Stuffing with Brown Butter and Walnuts
There's nothing quite like the comforting aroma of fresh herbs, sautéed vegetables, and buttery bread filling your kitchen. This vegetarian stuffing with herbs and walnuts is a classic holiday side dish that's meat-free and brimming with flavor. It's equally great for Thanksgiving feasts and cozy family dinners. Browning the butter before mixing it with veggies, herbs, and toasted walnuts adds a deep, nutty richness that makes this stuffing extra special.
Many classic stuffing recipes rely on chicken or turkey broth, but this version is vegetarian, without sacrificing depth of flavor. Browning the butter before adding onions and celery creates a warm, nutty flavor that enhances the vegetables and herbs. Fresh thyme, sage, rosemary, and parsley bring fragrant notes, while toasted walnuts add a satisfying crunch.
This stuffing is great for holiday gatherings like Thanksgiving or Christmas, but it also makes a welcome addition to any weekend dinner during the fall and winter months. It's warm, cozy, and sure to make family meals feel special.
If you're planning a vegetarian holiday menu, add my Lentil Meatloaf, Easy Vegan Sweet Potato Casserole, Chickpea Vegetable Pot Pie, or Baked Brie and Jam Puff Pastry Bites to your list. I also put together collections of Vegetarian Thanksgiving Main Dishes, Easy Vegetarian Thanksgiving Recipes, and Satisfying Fall Salads for more inspiration.
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Ingredients
For this stuffing, you'll need a small loaf of stale, day-old bread as the base. About 14 ounces of sourdough, French, or Italian bread works well (avoid soft sandwich bread) for soaking up the flavorful ingredients while maintaining its structure. Cut the bread into ½-inch cubes, keeping the pieces small for even baking.
A stick of butter, which you'll cook until browned in the skillet first, is combined with onion, celery, and garlic for a savory, aromatic foundation. Fresh herbs-parsley, thyme, sage, and rosemary-give that classic stuffing flavor. Eggs help bind the bread and vegetables together, but you can omit them or swap in flax eggs if needed.
Instructions
Cook the butter over medium heat until it turns brown and smells fragrant.
Cook the vegetables and herbs in the brown butter.
Mix the sautéed vegetables and herbs with bread cubes, beaten eggs, and broth.
Transfer the mixture to a baking dish and bake until golden brown and crisp on the edges.
Substitutions
- Bread: Sturdy, crusty breads like sourdough, French, or Italian bread work best. Use stale bread or dry out the bread cubes in the oven first.
- Nuts: Chopped pecans can replace walnuts.
- Butter: Use plant-based butter for a vegan version, though not all brands will brown as well as regular butter.
- Eggs: Omit the eggs or use flax eggs for a vegan version.
- Herbs: Dried herbs can stand in for fresh. Use ⅓ the amount.
Making Ahead and Storage
- Make-Ahead: Prep the stuffing up to two days in advance. After combining the ingredients (but before baking), cover and refrigerate. Bake as directed when ready.
- Storage: Store leftovers in an airtight container for up to 4 days. Reheat in a 350ºF oven or microwave until warmed through.
FAQ
Some recipes use chicken or turkey broth, which makes them unsuitable for vegetarians. It's also sometimes cooked inside the turkey, which can make it non-vegetarian.
Sage, thyme, rosemary, and parsley give stuffing its classic, fragrant flavor.
Over-soaking the bread, using soft bread, cutting the bread cubes too large, under-seasoning, or baking uncovered too soon can all result in bland or soggy stuffing.
Overwhelmed by "What's for Dinner?"
Start with my 100+ Vegetarian Meal and Snack Ideas guide for simple, plant-forward inspiration.
📖 Recipe
Vegetarian Herb Stuffing with Brown Butter and Walnuts
Equipment
- Extra-large mixing bowl
- Knife and cutting board
- skillet
- 8x11-inch baking dish or 9x13 inch baking dish
- Aluminum foil
Ingredients
- 1 small loaf (14 ounces) stale bread, cut into ½-inch cubes (see note 1)
- ½ cup toasted walnuts (optional)
- ½ cup salted butter
- 1 cup diced yellow onion (1 medium)
- 4 ribs celery, diced
- 4 cloves garlic, minced
- ¼ cup chopped parsley
- 2 tablespoons fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely choped
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 eggs, beaten
- 1 ½ - 2 ½ cups vegetable broth
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease an 8x11-inch baking dish. Add bread cubes to extra-large mixing bowl.
- Heat skillet over medium heat and add walnuts (if using). Toast 5 minutes, stirring often, or until golden brown and fragrant. Transfer to bowl with bread cubes.
- Melt butter in skillet and cook 5 minutes, or until browned and fragrant. Stir in onion and celery. Cook 10 minutes, stirring occasionally, or until onion is translucent and vegetables are tender. Stir in garlic, parsley, thyme, sage, rosemary, salt, and pepper, and cook for 1 minute, or until aromatic.
- Transfer the vegetable mixture to the bowl with bread cubes, including all of the melted butter from the pan. Add beaten eggs and stir until the bread cubes are evenly coated. Add 1 cup of vegetable broth and stir until evenly mixed. Continue adding broth ½ cup at a time until the mixture is moist without extra liquid pooling in the bottom of the bowl after mixing. The amount of broth you'll need depends on the density and dryness of the bread.
- Transfer to the baking dish and lightly press the mixture into the bottom of the dish with a spatula or the back of a wooden spoon.
- Cover the baking dish with aluminum foil and transfer to the oven. Bake 30 minutes covered. Then remove the foil and bake another 20 minutes uncovered, or until the stuffing is set, golden brown, and slightly crispy around the edges.
- Allow to cool 10 minutes before serving.
Notes
- Bread: Use a sturdy, crusty bread like sourdough, French, or Italian bread. The day before baking, cut the bread into ½-inch cubes and spread them in a single layer on a baking sheet. Allow the bread cubes to sit out at room temperature for about 24 hours. If they're not dry enough, spread them on a baking sheet and bake at 350ºF for about 5 minutes before mixing with the other ingredients.
- Making ahead: Stop after step 5 (after mixing the stuffing and pressing it into the baking dish), cover, and refrigerate for up to 2 days. Bake as directed when you're ready.
- Storage: Store leftovers for up to 4 days. Reheat in a 350ºF oven or in the microwave until warmed through.
