How To Make Easy Veggie Stuffing with Mushrooms

This savory veggie stuffing is full of vegetables, fresh herbs like sage and thyme, and aromatic garlic. The rustic bread soaks up all of those delicious flavors while the interior becomes creamy in the oven and the top develops a beautiful golden crust. It's a must-have on any holiday table!

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– 1 stick (½ cup) unsalted butter – 1 yellow onion, diced – 1 carrot, diced – 3 celery stalks, diced – 2 Tablespoons fresh sage, chopped – 8 ounces cremini or button mushrooms, chopped – 1 teaspoon salt – ½ teaspoon black pepper

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– 3 garlic cloves, minced – 1 ½ cups low-sodium vegetable broth – 2 teaspoons fresh thyme, chopped – 1 loaf day-old rustic sourdough bread, cut into ½-inch cubes – 1 Tablespoon extra-virgin olive oil – ¼ cup fresh parsley, chopped (for garnish)

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Step 1. Preheat oven to 350 degrees F. Melt butter in a large saute pan or Dutch oven over medium heat.

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Step 2. Once the butter is melted, add the onion, carrot, celery, and sage. Cook until onions become translucent, about 3 minutes.

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Step 3. Add mushrooms, salt, and pepper, and cook until they have released all of their liquid and begin to brown, about 5 to 7 minutes. Add garlic and cook for an additional minute.

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Step 4. Pour broth into the pan, add fresh thyme, and simmer for 1 to 2 minutes. Step 5. Place bread cubes into a 9x13-inch casserole dish. Remove vegetable mixture from the stove and pour over the bread. Mix well, allowing bread to soak up the broth. Drizzle olive oil over the top.

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Step 6. Bake (uncovered) for 45 minutes, until the stuffing is set and the top is golden brown. If stuffing starts to get too brown, place a piece of foil over the top. Step 7. Garnish with fresh parsley before serving. (optional)

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SERVE AND ENJOY!

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