My go-to small batch vegetarian stuffing recipe is one of my favorite side dishes of all time! This stuffing is made with a combination of flavors like sweet cranberries, sweet-and-sour granny smith apples, and crunchy celery. We all love different kinds of stuffing, but if you ask me, this is the best stuffing recipe ever!
One of the great things about vegetarian stuffing is not needing to wait to actually stuff a turkey to enjoy it. This easy stuffing recipe is perfect for Thanksgiving or Christmas dinner, or just any Sunday night when you’re craving the flavors of the season.
I was always a bit nervous about sharing my vegetarian stuffing because I know how opinionated many of us are about stuffing…some like it crunchy, some like it moist, some like it with nuts, some prefer mushrooms, etc. etc.
But hey, if you end up loving this version even half as much as I do, how could I keep it from you?
Small batch vegetarian stuffing ingredients
- Sourdough bread (dried overnight or in the oven)
- Olive oil
- White or yellow onion
- Diced celery
- Poultry seasoning
- Dried sage
- Salt and pepper
- Dried cranberries (I use Craisins)
- Granny Smith apple
- Vegetable broth
- Melted butter (cooled to room temperature or else it will get chunky when you mix it with the broth if the broth is cold!)
- Fresh parsley (optional but delicious)
How to make small batch stuffing
First, you’ll need to tear your sourdough bread! Feel free to use your hands to break it into chunks, or use a knife if you prefer a neater look. Next you’ll spread your cubed sourdough bread on a baking sheet, and let it dry overnight. Don’t have the time? Go ahead and dry it in the oven at 250°F oven for 45 minutes to 1 hour, stirring occasionally. Let it cool and set it aside.
Add the cranberries and diced apples and give it a good stir.
Now add the cooked onions, garlic, and celery, and stir again. If you decide to use fresh parsley, stir it in now. Now add the bread cube mixture to the prepared baking dish.
Melt 2 tbsp. of butter in the microwave, then let it cool to room temperature! This won’t take too long since it’s not a lot of butter. Once it’s cooled, pour the melted butter into a measuring cup with one cup of vegetable broth and stir it up. Now pour this mixture evenly over the stuffing.
Cover the vegetarian stuffing with tin foil and bake for 35 minutes on the middle rack. Remove the tin foil at the 35-minute mark, and return to the oven for another 15 minutes, or until stuffing is golden and puffy. If you like your stuffing crispier, feel free to cook it longer, just watch for burning.
Best vegetarian stuffing recipe tips
- Do you want to double this recipe to make 4-6 generous servings? Go ahead and use a 9×13-inch baking dish instead of an 8×8 dish when you do!
- Make sure you don’t combine hot, melted butter with cold vegetable broth or the butter will get all chunky–yuck!
- Feel free to experiment with different seasonings and ingredients. You could add mushrooms, carrots, nuts, seeds, or any other vegetarian stuffing ingredients you love.
Easy Small Batch Vegetarian Stuffing with Cranberries
- 3 cups sourdough bread cubed and dried in the oven
- olive oil splash
- 1 cup white or yellow onion diced
- ½ cup celery diced
- 3 cloves garlic minced
- 1 tbsp poultry seasoning
- 1 tbsp dried sage
- ½ tsp salt or more to taste
- ½ tsp black pepper ground
- ½ cup dried cranberries I use Craisins
- ½ granny smith apple diced
- 2 eggs
- 1 cup vegetable broth
- 2 tbsp butter melted
- 2 tbsp fresh parsley chopped, optional*
- Spread cubed sourdough on baking sheet, and dry overnight*. Or dry in 250°F oven for 45 minutes to 1 hour, stirring occasionally. Let cool.
- Preheat oven to 350°F. Coat 8- x 8-inch baking dish with cooking spray.
- Heat oil in large pan over medium-high heat. Add onions, celery, and garlic. Cook 10-15 minutes, or until vegetables are very soft and fragrant, stirring frequently. Stir in dried sage, poultry seasoning, salt, and pepper and cook 2 minutes more.
- Beat eggs in a large bowl. Pour in the dried bread cubes, stirring gently until all pieces are covered with the whisked eggs.
- Add cranberries and diced apples.
- Stir. Add cooked onions, garlic, and celery, and stir again. If using fresh parsley, stir it in now.
- Add the bread cube mixture to the prepared baking dish.Melt 2 tbsp. of butter in the microwave. Let it cool to room temperature! Pour the melted butter into a measuring cup with one cup of vegetable broth and stir to combine. Pour the butter and broth mixture evenly over the stuffing.
- Cover with tin foil and bake for 35 minutes on the middle rack. Remove the tin foil at the 35-minute mark, and return to the oven for another 15 minutes, or until stuffing is golden and puffy.*
Do you have leftover celery and cranberries? Here are a few different ways to use them up…
- Creamy Celery Soup with Potato
- Whipped Feta with Cranberries, Pistachios, and Honey
- Christmas Cookies: Oatmeal Cookies with White Chocolate & Cranberries
So, if you’re having a small Christmas dinner this year like I am (just me and my dad!), I hope this small batch vegetarian stuffing comes in handy and you love it like I do.