Vegetarian Stuffing

Vegetarian Stuffing

7
Debra B. 0

"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. Multi-grain, nut and sourdough breads all work great. Originally submitted to ThanksgivingRecipe.com. Pecans can be substituted for walnuts."

Ingredients {{adjustedServings}} servings 316 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 945 mg
  • 38%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

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.
Tips & Tricks
Slow Cooker Stuffing

See how to make moist stuffing in the slow cooker.

Meatless Stuffed Peppers

Peppers are filled with rice, veggies, and feta cheese.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 7

  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
vegMama
12/6/2005

Tastes so good right out of the oven. Next day it needs some gravy though.

robin
11/19/2005

this is my family's new favotite!

Amy
11/7/2008

This has become a new favorite.