Moist, flavorful, and full of texture—good stuffing is a Thanksgiving essential. Whether you’re pairing it with cranberry sauce or enjoying it with a drizzle of gravy, these vegetarian recipes showcase the best seasonal flavors in hearty, satisfying form.
Note: Some recipes originally called for chicken stock and have been updated to use vegetable stock instead. Click the recipe titles to view the original versions.
1. Farmhouse Herbed Stuffing
- 8 Tbsp unsalted butter
- 1/2 lb shallots, diced
- 6 celery stalks with leaves, diced
- 1 lb cubed bread
- 1/3 cup chopped fresh parsley
- 1 tsp celery salt
- 1 1/2 tsp fresh thyme
- 1 Tbsp fresh sage
- 1 Tbsp fresh rosemary
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 3/4 cups hot vegetable stock
In a skillet over medium heat, melt butter and cook shallots and celery until soft (15–20 min). Transfer to a large bowl with the remaining ingredients and 1 1/4 cups hot stock. Mix well.
Transfer to a buttered baking dish, drizzle with remaining stock, and bake covered at 350°F for 30 minutes. Uncover and bake 10 more minutes until golden.
2. Stuffed Delicata or Acorn Squash
- 3 acorn or delicata squash, halved and seeded
- 4 slices day-old multigrain bread, cubed
- 1 Tbsp butter + 1 Tbsp olive oil
- 1 diced onion
- 1 peeled, diced apple
- 1 minced shallot
- 3/4 cup finely chopped celery
- 1 1/4 cups vegetable broth
- 1 egg
- 2 tsp sage, 1 tsp thyme
- Salt and pepper to taste
- 1/2 cup toasted pepitas
Bake squash halves cut-side down at 375°F for 35–40 min. Toast bread cubes separately. Sauté apple, onion, shallot, and celery until tender. Mix with broth, herbs, egg, and bread. Stuff squash and bake 20–25 min more.
3. Vegan Stuffing with Cranberries (Optional)
- 10 cups cubed bread
- 4 Tbsp olive oil (divided)
- 2–3 cloves garlic, minced
- 1 cup chopped onion
- 1 1/2 cups chopped celery
- 1/2 cup chopped parsley
- 1 tsp each dried sage and thyme
- Salt and pepper
- 2–3 cups veggie stock
- 1 cup cranberries (optional)
- 1 pie pumpkin (optional)
Toast bread cubes at 400°F. Sauté onion, garlic, and celery in oil. Mix with bread, herbs, cranberries, and stock. Transfer to greased baking dish, drizzle with oil, and bake covered at 350°F for 25 min, then uncovered for 10–15 min more. Optionally, bake inside a hollowed-out pie pumpkin for 1 hour.
4. Basic Apple and Sage Stuffing
- 1 lb day-old bread, cubed
- 4 Tbsp butter
- 2 diced yellow onions
- 2 diced apples
- 3 stalks celery, diced
- 8 sprigs thyme, 1 Tbsp sage
- 1 1/2 cups vegetable broth
- Salt and black pepper
Cook onions in butter. Add apples, celery, herbs, and 1 cup broth. Pour over bread cubes and mix. Add more broth if needed. Transfer to buttered 9×13 dish and bake at 375°F for 30–40 minutes uncovered until top is crisp.
5. Caramelized Onion and Cornbread Stuffing
- 2 Tbsp butter
- 2 chopped onions
- 6 large cornmeal muffins, cubed
- Handful of chopped sage
- 1 egg
- 1/4 cup each heavy cream and vegetable stock
- Salt and pepper
Sauté onions in butter until caramelized. Add sage, then mix with cornbread cubes. Whisk egg, cream, and stock, pour over stuffing, and toss. Transfer to buttered dish and bake at 375°F for 30 minutes until golden on top.
6. Cranberry Pecan Wild Rice Stuffing
- 1/2 cup wild rice
- 1/2 cup dried or cooked fresh cranberries
- 1 chopped shallot
- Leaves from 3 sprigs rosemary, 1 sprig thyme
- 1/4 cup chopped pecans
- Olive oil
- Salt and pepper
Cook wild rice until tender. Sauté shallot, herbs, and pecans in olive oil. Add cranberries, then stir in cooked rice. Season to taste and serve warm.
