Vegetarian Stuffing

Vegetarian Stuffing

6 Reviews 1 Pic
Debra B.
Recipe by  Debra B.

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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 (6)

Rate This Recipe
vegMama
11

vegMama

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

robin
7

robin

this is my family's new favotite!

Amy
6

Amy

This has become a new favorite.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 316 cal
  • 16%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 51.6 g
  • 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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