Homemade vegetarian stove top stuffing is a nice change from a potato or rice side dish. Quick to make, loaded with healthy veggies and simply delicious. Way better than the store-bought packaged version!
Why wait for Thanksgiving when you can whip up this stuffing in about 20 minutes for a simple weeknight side with chicken, pork, fish or vegetarian mains? It’s easy and completely adaptable to whatever you have on hand. Use any kind of bread (I used 12 grain bread in this picture), vary the vegetables, add some raisins or nuts. Honestly, measuring doesn’t matter in this recipe. Just taste and adjust.
The recipe is essentially an unbaked version of a typical stuffing recipe that doesn’t use an egg as a binder. The only difference is that the stuffing doesn’t brown on top. I like to use a high ratio of vegetables to bread (less carbs and healthier) so for 3-4 people, you’re only consuming 4-5 slices of bread. What bread to use? Anything you like or have around. I love it with chalah or multigrain bread, but in a pinch, I’ve even used leftover hamburger buns.
Pure comfort food.
- use package toasted bread cubes instead of making your own.
- use pre-chopped vegetables and just give them a finer chop if necessary.