Vegetarian Stuffing52 Reviews
“I take this to our family gathering for the holidays. Everyone likes it - the "meat eaters" don't miss the giblets. You can make it vegan by deleting the mushroom soup and increasing the broth, also use no/low fat soup if you like. Chopped walnuts can be substituted for chopped pecans. ” - by Debra B.
Original recipe yields 6 servings
- Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.
- Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.
Amount Per Serving (6 total)
- 348 cal
- 12.2 g
- 52.3 g
Based on a 2,000 calorie diet
Reviews (52)Rate This Recipe
"I made this recipie for Thanksgiving yesterday and had mixed reviews from young and old alike. Me personally, I enjoyed the change from traditional stuffing I've been accustomed to, although I was not..." See more happy with the stuffings overall appearance upon serving from the oven. I used all of the extra ingeredients but only used half the amount of vegetable broth the recipie called for. I couldn't imagine how soupy this mixture would have been with the additional broth. ***Note: the stuffing really tasted and looked better the next day after reheating the refrigerated leftovers. Maybe next time I will make stuffing a day in advance and sub chicken broth for vegetable broth."
"We have a mushroom hater in our midst, so I used cream of celery soup. It was delicious with only the optional pecans and cranberries added. Carnivores will not be disappointed in this...." See more"
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