Vegetarian Stuffing Recipe -
Vegetarian Stuffing Recipe
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Vegetarian Stuffing
A Thanksgiving side dish that will delight vegetarians and meat lovers alike. See more

Vegetarian Stuffing

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2004

We have a mushroom hater in our midst, so I used cream of celery soup. It was delicious with only the optional pecans and cranberries added. Carnivores will not be disappointed in this.

Most Helpful Critical Review
Oct 09, 2003

I made this recipie for Thanksgiving yesterday and had mixed reviews from young and old alike. Me personally, I enjoyed the change from traditional stuffing I've been accustomed to, although I was not happy with the stuffings overall appearance upon serving from the oven. I used all of the extra ingeredients but only used half the amount of vegetable broth the recipie called for. I couldn't imagine how soupy this mixture would have been with the additional broth. ***Note: the stuffing really tasted and looked better the next day after reheating the refrigerated leftovers. Maybe next time I will make stuffing a day in advance and sub chicken broth for vegetable broth.

Aug 29, 2002

It's great to be able to make stuffing without having to rely on any meat. It was very tasty, I used all the optionals. One note: I'd leave the wild rice out.. it's very hard and goes against the otherwise smooth feel of the dish. Otherwise, very yummy, thanks!

Nov 23, 2005

This is an exceptionally good result for the amount of time invested. I made this for my book group's holiday potluck with the following modifications: off-the-shelf 12-grain loaf, cream of mushroom w/ garlic, about 1/2 the broth and water recommended, fresh cracked pepper (about 15 turns of the mill), generous shakes of Chef Paul's "poultry magic", and just a dried fruit and nut mix by Salad Pizazz ("cherry cranberry pecano") in place of all the suggested options. All available in a pinch at my Safeway, which was one of the best things about this recipe. My book group gobbled it up!

Oct 09, 2003

As a vegetarian, I loved this. I did leave the wild rice out and nuts out however to keep the consistency smooth.

Dec 13, 2002

YUMMY!!! I cooked this stuffing for an alternative to the normal stuffing on Thanksgiving. It was a hugh hit. The cranberries are just an option but I recommend that you use them. Thanks!

Oct 09, 2003

This delicious dressing is full of flavor and texture. I used all optional ingredients and it was excellent. I watched my wife's eyes at first bite and they lit up! My 3 year old daughter liked it too. She especially liked the pine needles(wild rice). I'm making it for my carnivorous family for Christmas, I'm sure they'll love it.

Oct 09, 2003

Didn't form a solid loaf as I had hoped; it sort of flattened out. It was very tasty and my guests enjoyed it enough to get seconds and thirds.


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  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 52.2 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 945 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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