Vegetarian Stuffing

Vegetarian Stuffing

7

"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

servings 316 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Directions

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  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

7
  1. 9 Ratings

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

this is my family's new favotite!

This has become a new favorite.

very good recipe

Very tasty and easy. Added a bit of celery.

This was my first time making stuffing and I think it turned out pretty good. I used all the optional ingredients and thought all the flavors blended really nicely. My fiance had some trouble pi...

Good recipe. I left out the sweet optional ingredients and used sunflower seed instead of nuts.