Vegetarian Stuffing

Vegetarian Stuffing

56

"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."

Ingredients

{{adjustedServings}} servings 348 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 52.2g
  • 17%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 945 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.
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Reviews

56
  1. 71 Ratings

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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 w...

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.

It's great to be able to make stuffing without having to rely on any meat. It was very tasty, I used all the optionals. One note: I'd leave the wild rice out.. it's very hard and goes against ...