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small batch vegetarian stuffing with cranberries in a white bowl with a wooden serving spoon

Easy Small Batch Vegetarian Stuffing with Cranberries

Chelsea Kram – XO&So: Vegetarian Comfort Food
This easy small batch vegetarian stuffing recipe with cranberries, celery, apples, and other incredible flavors is perfect for a small Christmas dinner with two to four people!
5 from 1 vote
Course Side Dish
Servings 3
Calories 310 kcal


  • 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 tablespoon poultry seasoning
  • 1 tablespoon dried sage
  • ½ teaspoon salt or more to taste
  • ½ teaspoon black pepper ground
  • ½ cup dried cranberries I use Craisins
  • ½ granny smith apple diced
  • 2 eggs
  • 1 cup vegetable broth
  • 2 tablespoon butter melted
  • 2 tablespoon 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.*
    the best stuffing ever that's vegetarian in a white dish


*Make sure the bread is quite dry or the stuffing will be soggy.
**Feel free to bake for longer if you prefer a crispier stuffing, but just watch out for burning.


Calories: 310kcalCarbohydrates: 46gProtein: 8gFat: 12gSaturated Fat: 6gCholesterol: 129mgSodium: 906mgPotassium: 256mgFiber: 4gSugar: 20gVitamin A: 925IUVitamin C: 10mgCalcium: 81mgIron: 3mg
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