The BEST Vegetarian Stuffing for thanksgiving, Christmas, or any holiday! I’ve been making and perfecting this recipe for over 30 years now. It's rich and savory, moist, easy to make, and everyone (including the meat eaters) will love it.
2/3cupcanned water chestnutsdrained and cut in quarters
1cupshelled roasted chestnutscut in half
¼cupunsalted butter
3cupsvegetable broth
12ouncesseasoned stuffing like Mrs. Cubbisons or Pepperidge Farm
Instructions
Preheat oven to 350 degrees F.
Heat ½ tablespoon olive oil in a large saucepan over medium-high heat, swirling to coat pan. Add chopped onion and salt and sauté, stirring occasionally, until golden brown, about 20 minutes. If onions start to cook too quickly, add about ¼ cup water to slow the cooking and allow caramelization. Remove onions from pan to a large bowl, and set aside.
1 tablespoon plus ¼ cup olive oil, 1 onion, ½ teaspoon salt
Heat ½ tablespoon olive oil in the same pan and add in the mushrooms. Sauté mushrooms until they release all of their water and start to brown, about 10 minutes. Remove mushrooms and either place in the large bowl with the cooked onions, or place the cooked mushrooms in a food processor and pulse until finely chopped, adding finely chopped mushrooms to the bowl after chopping.
1 tablespoon plus ¼ cup olive oil, 1 lb mushrooms
Stir water chestnuts and chestnuts into the bowl with the veggies.
2/3 cup canned water chestnuts, 1 cup shelled roasted chestnuts
In the same pan, melt butter, adding ¼ cup olive oil, and once butter is melted, stir in broth. Heat broth to a low boil, and remove from heat. Stir dressing into broth, and mix moist dressing into the bowl with the veggies. Taste dressing for moisture and seasoning. If the dressing seems a bit dry (remember, the dressing will dry out a bit in the oven), add in more broth, mixing to combine.
1 tablespoon plus ¼ cup olive oil, ¼ cup unsalted butter, 3 cups vegetable broth, 12 ounces seasoned stuffing
Spoon dressing into large oven-proof greased casserole dish. Cover with a tight fitting lid or foil, and bake for 30-45 minutes, until heated through. Remove lid and bake for 5 more minutes to brown up the top if desired.
Serve hot, garnishing with chopped chives, green onions, or fresh thyme leaves if desired.
Notes
Stuffing can be made in advance and refrigerated until ready to use. If you’re putting cold dressing in the oven, you may need additional baking time to heat through.