Super Moist Vegetarian Stuffing

How to Make Vegetarian Stuffing |

Simple and super-moist stuffing is chocked-full of apples, carrots, pecans, rosemary, thyme, and fennel. Whole grain bread plus cornbread keep it savory and sweet.




  1. In a large skillet, over medium heat, heat 1 tablespoon oil; add onion, apple, carrot, celery and saute until tender – about 8 minutes. Remove to a plate.
  2. Heat remaining 1/2 tablespoon oil in same skillet; add mushrooms, thyme, rosemary, fennel and black pepper. Saute about 8 minutes or until mushrooms have released moisture and are cooked.
  3. In a large bowl, whisk together eggs and broth. Add bread cubes and cornbread and mix gently to coat. Gently fold in onion mixture, mushroom mixture and pecans. Add 1/2 cup additional broth if stuffing seems dry.
  4. Pour into cooking-spray coated 9 x 13-inch baking dish, or casserole dish. Place a piece of cooking-spray coated aluminum foil that is just smaller than the baking dish (about 8 x 12-inches) lightly over the stuffing. Bake in preheated 350-degree oven for 45 minutes or until hot. Remove the aluminum foil during the last 5 minutes of baking to crisp the top of the stuffing.