There are certain dishes that just seem to say holiday; cranberry sauce, green bean casserole, yams, mashed potatoes, and, of course, stuffing are traditional components of many Thanksgiving and holiday meals. Vegetarians can still indulge in holiday stuffing without coming anywhere near a turkey with this simple recipe, which can even be prepared ahead of time.
Vegetarian stuffing and gravy is a great accompaniment to a vegetarian main such as stuffed bell peppers (try stuffing with risotto or orzo) or baked squash or pumpkin filled with ricotta, Parmesan cheese and herbs.
The following stuffing recipe creates an appealing dish suitable for serving 8-10 people.
While this particular recipe calls for Mrs. Cubbison brand stuffing mix, other brands may be substituted.
Ingredients for Vegetarian Stuffing
- 2 bags (entire box) Mrs. Cubbison's Seasoned Corn Bread Stuffin' Mix
- 1 bag Mrs. Cubbison's Cube Stuffing (or Seasoned Dressing) Mix
- One bunch parsley
- 2 cups celery
- 1 large (or 2 medium) onion(s)
- 2 tablespoons butter (melted and then cooled)
- 4 eggs, beaten
- ½ cup milk (nonfat or low fat)
- Approximately ½ cup vegetable broth (low sodium)
- 1 tablespoon extra virgin olive oil
Directions for Preparing and Cooking Vegetarian Stuffing
- Preheat oven to 350 degrees Fahrenheit.
- Lightly butter a large casserole dish and set aside.
- Chop the celery, onion and parsley.
- Lightly sauté the celery and onion over medium heat, using a tablespoon of extra virgin olive oil or butter. The celery and onion do not need to be cooked through.
- In a large bowl, mix together the sautéed onion and celery with the parsley and stuffing mixes. Add the cooled butter and eggs. Stir in the milk gradually as you mix all the ingredients together, slightly moistening the mix.
- Place the ingredients into the buttered casserole dish. Add a small amount of vegetable broth by lightly pouring around the edges. More vegetable broth can be added during baking if the stuffing seems too dry.
- Cover the casserole dish with foil and bake at 350 degrees Fahrenheit for 20 minutes. Remove the foil after 20 minutes and continue baking an additional 10 minutes (adding vegetable broth if necessary), or until the top of the stuffing is browned and slightly crunchy.
Either serve the stuffing immediately with vegetarian gravy on the side, or cover and reheat in the oven later.
Vegetarian Gravy
Vegetarian gravy doesn’t take long to prepare and compliments not only mashed potatoes but vegetarian stuffing and other holiday side dishes as well. This vegetarian gravy also reheats well for leftovers the next day.
Ingredients for Vegetarian Gravy
- 1 tablespoon butter
- 1 tablespoon flour
- 2 cups vegetable broth (low sodium)
- Bay leaf
Directions for Making Vegetarian Gravy
- In a saucepan over medium heat, melt the 1 tablespoon of butter.
- Once the butter is melted, add 1 tablespoon of flour and cook for about one minute, creating a rue.
- Add the 2 cups of vegetable broth, and increase the heat to medium high while stirring continuously.
- Once gravy begins to bubble, lower the heat, add the bay leaf, and continue to stir and let thicken.
- Remove the bay leaf before serving.
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