Need a change from potatoes? Try our homemade vegetarian stovetop stuffing. Quick, loaded with healthy veggies and way better than the store-bought packaged version.
There’s no reason to wait for Thanksgiving when you can whip up this stuffing from scratch in about 20 minutes for a simple weeknight side with chicken, pork, fish or vegetarian mains.
Stovetop stuffing is essentially an unbaked version of a traditional dressing or stuffing recipe that doesn’t use an egg as a binder. The only difference is that the stuffing doesn’t brown on top.
It’s easy and completely adaptable to whatever you have on hand. Measuring doesn’t matter in this recipe. Just taste and adjust.
This recipe for stovetop stuffing is also much healthier than the box version because of the high ratio of vegetables to bread (less carbs, more nutrition). For for 3-4 people, you’re only consuming 4-5 slices of bread.
Simple comfort food.
Tailor To Your Taste
Which type of bread is best?
Almost any bread is fine. I used multigrain in some of the pictures, Challah in others. In a pinch, I’ve even used leftover hamburger buns.
What vegetables can I use?
Almost anything goes, but be sure to use onions. Other good ones are celery, peppers, mushrooms, snap peas, frozen corn niblets, finely diced carrots, celery root. I often stir in chopped fresh baby spinach at the end (it wilts quickly) as it’s packed with healthy nutrients.
- Chopped apple – really good
- Raisins, cranberries or nuts
- For some crunch, toss in chopped canned chestnuts.
Can I make a non-vegetarian version?
Absolutely. I sometimes stovetop stuffing with sausage by adding chopped smoked hotdogs (or cooked sausage) as I do with my traditional homemade stuffing. They infuse a wonderful smoky flavor.
Can I turn stovetop stuffing into a traditional dressing/stuffing?
Yes. Just moisten the stuffing a little more with broth. Dot with a tablespoon of soft butter or turkey/chicken drippings, place in a greased casserole dish and bake at 375F for 15 minutes, covered. Uncover and bake an extra 8-10 minutes to brown the top.
- Use packaged toasted bread cubes instead of making your own.
- Buy pre-chopped vegetables – often sold for stir fries – and just give them a finer chop if necessary. Alternatively, throw your veggies in the food processor and pulse a few times to chop.
- Make the stovetop stuffing and place in the fridge, covered (if making for the next day). To reheat, put it in the microwave covered until hot – about 1-2 minutes.
Other homemade stuffing recipes you might like
How to make vegetarian stovetop stuffing
Vegetarian Stovetop Stuffing
- 4-5 slices bread (to make about 3 cups bread cubes)
- 2 tablespoon butter
- 1/2 onion, chopped
- 2 stalks celery, chopped
- 1/2 red pepper, chopped
- 1 teaspoon minced garlic (or 1/4 tsp. garlic powder)
- 1 apple, cored and diced (no need to peel)
- 3/4 teaspoon ground sage or poultry seasoning
- 1/2 teaspoon thyme
- 1/4 cup chopped parsley
- 1/2-3/4 cup vegetable (or chicken) broth
- salt and pepper to taste
- MAKE BREAD CUBES: Toast bread to golden brown. Cut or rip into 1/2 inch pieces/cubes.
- SAUTE VEGETABLES: While bread is toasting, heat butter on medium in a skillet or non stick wok. Add onion, celery, garlic and pepper. Saute for 4-5 minutes. Add diced apple, poultry seasonings and thyme and saute another 2 minutes.
- FINISH STOVETOP STUFFING: Add bread cubes and parsley. Mix in 1/2 cup broth to moisten. Add more broth if needed to the consistency you like (more if you like stuffing moist, less if you like it drier). Taste and add salt and pepper as needed. Lower heat to low, cover and let it sit for 5 minutes to allow bread cubes to absorb flavors. Stir and serve.
Vegetarian stovetop stuffing, originally published in Feb 2017, has been updated with new information.