Recipes

This loaded veggie stuffing brings the comfort of a classic bread stuffing but skips the heaviness. It’s packed with vegetables, fresh herbs, and just the right amount of broth to keep it moist. The best part? You can prepare it a day ahead and simply bake before serving.

Storage

• Refrigerator: Up to 3 days after baking. 
• Freezer: Assemble unbaked stuffing, wrap tightly, and freeze up to 1 month. Thaw in refrigerator overnight before baking. 

Equipment Needed

• 9″ x 9″ baking dish
• Large skillet
• Cutting board + knife
• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients

• 6 cups cubed whole grain or sourdough bread (about 1 lb.), preferably day-old
• 2 tbsp olive oil or unsalted butter
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cups chopped mushrooms
• 3 cloves garlic, minced
• 2 cups chopped lacinato kale or spinach (packed)
• 1 tbsp fresh thyme leaves (or 1 teaspoon dried)
• 1 tbsp chopped fresh sage (or 1 teaspoon dried)
• 1 tsp salt
• ½ tsp black pepper
• 2 cups low-sodium vegetable broth (plus extra if needed)

Directions

1. Toast the bread
   Preheat oven to 350°F. Spread cubed bread on a baking sheet and toast for 10–12 minutes until lightly crisp. Transfer to a large mixing bowl.
2. Cook the vegetables
   Heat olive oil or butter in a large skillet over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes, until slightly softened.
   Add mushrooms and cook until they release liquid and it evaporates, about 5 minutes.
   Stir in garlic, kale or spinach, thyme, sage, salt, and pepper. Cook another 2 minutes until the greens are wilted.
3. Combine
   Add the cooked vegetables to the bread cubes. Pour in broth, stirring until bread is evenly moistened. Add more broth if needed—the mixture should be damp but not soggy.
4. Make-Ahead Instructions
   To prepare ahead (up to 24 hours):
   1. Follow steps 1–3 above.
   2. Transfer mixture to a greased 9" x 9" baking dish.
   3. Cover tightly with foil and refrigerate.
   4. When ready to bake, remove from refrigerator 20–30 minutes before baking to take off the chill.
   5. Bake covered at 350°F for 20 minutes, then uncover and bake an additional 15–20 minutes until top is golden and edges are crisp.