I think most would agree that a Thanksgiving feast is just not complete without stuffing. With ingredients like Ace Bakery croutons, carrots, celery, onion, Granny Smith apple, sage, and walnuts, this all vegetarian, homemade stuffing not only looks great served alongside your main, it tastes great and is full of flavour too.
This recipe easily feeds 4-5 people but feel free to double or triple the recipe if you are feeding a large crowd. Remember to chop all the ingredients finely for the best texture.
Vegetarian Stuffing RECIPE
- 1 bag ACE Bakery croutons (or 2.5 cups homemade croutons)
- 1 cup (slightly less) low-sodium vegetable broth
- 2 Tbsp. butter
- 1/2 a yellow onion, chopped
- 1 carrot, chopped
- 1 rib of celery, chopped
- Half a Granny Smith apple, chopped
- 1 garlic clove
- 3 Tbsp. roasted chopped walnuts
- 1 Tbsp. minced fresh sage
- 1/2 Tbsp. minced fresh parsley
- salt to taste
- black pepper to taste
- Melt the butter in a small pot, on medium-high heat. Add the carrots, celery, onion, and garlic and stir for about five to eight minutes until the onions turn translucent.
- Add the broth and herbs, and bring the contents of the pot to a rolling boil. Let it boil for five minutes and then add salt and black pepper to taste.
- Turn off the heat. Add in the croutons and walnuts and stir to coat. Let it rest for five minutes before fluffing with a fork.
- Serve warm with a main and sides of choice.
- This stuffing is meant to be eaten as a side dish and not used to stuff a bird. If you want to use this recipe to stuff a turkey or chicken, reduce the amount of liquid to a 1/4 cup as the juices from cooking the turkey will moisten the rest of the stuffing.