Vegetarian Stuffing Recipe
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Vegetarian Stuffing

By: Debra B. 
"I take this to our family gathering for the holidays. Everyone likes it - the "meat eaters" don't miss the giblets. You can make it vegan by deleting the mushroom soup and increasing the broth, also use no/low fat soup if you like. Chopped walnuts can be substituted for chopped pecans. "

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (49)

 

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (1 pound) loaf day-old bread, torn into small pieces
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can vegetable broth
  • 2 tablespoons water
  • 1 teaspoon poultry seasoning
  • salt to taste
  • ground black pepper to taste
  • 1/2 cup wild rice, cooked (optional)
  • 1/4 cup dried cranberries (optional)
  • 1/2 cup fresh mushrooms (optional)
  • 1/2 cup chopped pecans (optional)
  • 1/4 cup cubed apples (optional)

Directions

  1. Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.
  2. Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 348 | Total Fat: 12.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 9, 2003 by FELLNER593   view full review
I made this recipie for Thanksgiving yesterday and had mixed reviews from young and old alike....
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 8, 2004 by cookin'mama Supporting Member (Click to learn more about Supporting Membership)  view full review
We have a mushroom hater in our midst, so I used cream of celery soup. It was delicious with...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 29, 2002 by ESZTER   view full review
It's great to be able to make stuffing without having to rely on any meat. It was very tasty,...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 23, 2005 by Tammi   view full review
This is an exceptionally good result for the amount of time invested. I made this for my book...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 9, 2003 by ONNAGUPPY   view full review
As a vegetarian, I loved this. I did leave the wild rice out and nuts out however to keep the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 9, 2003 by JESSE D BODY   view full review
This delicious dressing is full of flavor and texture. I used all optional ingredients and it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 9, 2003 by SHAMBI Supporting Member (Click to learn more about Supporting Membership)  view full review
I loved this!I think I ate most of it!Will definately make it again.
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 9, 2003 by CARMA54   view full review
Didn't form a solid loaf as I had hoped; it sort of flattened out. It was very tasty and my...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 13, 2002 by THERESAWASHKO   view full review
YUMMY!!! I cooked this stuffing for an alternative to the normal stuffing on Thanksgiving. ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 9, 2003 by KATA48   view full review
I brought this stuffing to my famiy Thanksgiving dinner. Everyone did love it, even the meat...

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