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vegetarian stovetop stuffing in pan
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5 from 9 votes

Vegetarian Stovetop Stuffing

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.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Side Dish
Cuisine: American
Servings (change as needed): 3 -4
Author: Cheryl

Ingredients

  • 4-5 slices bread (to make about 3 cups bread cubes)
  • 2 tablespoon butter
  • ½ onion, chopped
  • 2 stalks celery, chopped
  • ½ red pepper, chopped
  • 1 teaspoon minced garlic (or ¼ tsp. garlic powder)
  • 1 apple, cored and diced (no need to peel)
  • ¾ teaspoon ground sage or poultry seasoning
  • ½ teaspoon thyme
  • ¼ cup chopped parsley
  • ½-3/4 cup vegetable (or chicken) broth
  • salt and pepper to taste

Instructions

  • MAKE BREAD CUBES: Toast bread to golden brown. Cut or rip into ½ 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 ½ 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.

Notes

Variations and Substitutions
Bread: 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.
Vegetables: 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. 
Add -ins: Chopped apple, raisins, cranberries, nuts, chopped canned water chestnuts.
Make Ahead:
Make the recipe and place in fridge, covered, (if making for the next day). To reheat, put in microwave covered until hot - about 2 minutes. 
 
Nutrition values are estimates and depend on vegetables used as well as ratio of vegetables to bread. 
Calories: 229kcal | Carbohydrates: 33g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 669mg | Potassium: 209mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1395IU | Vitamin C: 37mg | Calcium: 123mg | Iron: 2mg