Vegetarian Herb Stuffing with Brown Butter and Walnuts

5 from 1 vote

Vegetarian Herb Stuffing with Brown Butter and Walnuts

This vegetarian herb stuffing with brown butter and walnuts is a savory, herb-forward dish that's great for the holidays or family dinners. Browning the butter adds a deep, nutty richness that elevates the flavors of the vegetables and herbs. With tender bread cubes, fresh herbs, and optional toasted walnuts, this stuffing is flavorful and satisfying, without any meat. Assemble in advance for stress-free hosting or bake fresh for a comforting addition to any meal.

Course Side Dish

Cuisine American, vegetarian

Prep Time 10

Cook Time 1 10

Cooling Time 10

Total Time 1 30

Servings people

Calories 184kcal

Author Stephanie McKercher, RDN

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

US Customary - Metric

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.

Nutrition