Best Thanksgiving Stuffing

Thanksgiving stuffing is a classic holiday favorite of mine! It’s always been the best part about holiday meals for me. And it’s so easy to make a vegan version of it! Packed with seasonal spices like summer savory and thyme, this vegan stuffing recipe is super cozy. Make this stuffing recipe as the side for your next vegan Thanksgiving meal! Pair it with other vegan Thanksgiving recipes for best results.
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Yields3 Servings
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins

Ingredients

 8 Slices of Bread*
 3 tbsp Butter
 ½ cup Mashed Potatoes**
  cup Diced Onion
 2 tbsp Summer Savory
 2 tsp Salt
 2 tsp Pepper
 2 tsp Garlic Powder
 2 tsp Onion Powder
 2 tsp Thyme
 1 tsp Rosemary
 2 tsp Parsley
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Directions

1

Preheat oven to 400 and get a casserole dish ready.

2

Chop 2 small potatoes and boil them for about 12 minutes or until they are extremely tender.

3

While the potatoes are boiling, cut the slices of bread into small cubes. I stack the slices of bread into piles of 3 or 4 pieces, then cut them into strips, then cut the strips horizontally to make small cubes.

4

Place the bread cubes in a large mixing bowl.

5

Once the potatoes are cooked, drain them, then mash them with a fork in the pot. They don't have to be perfectly mashed, chunky is actually better for this recipe!

6

Melt the butter in a small dish.

7

Slowly pour butter over bread cubes, a little bit at a time so all the pieces get coated. Toss to coat evenly as you pour the butter in.

8

Toss all seasonings with the bread and butter mixture.

9

Add in mashed potatoes, one spoonful at a time. Try to distribute the potato throughout the bowl so it doesn't form one big clump. Toss to distribute.

10

Mix in onions.

11

Once everything is mostly combined, I like to mash it up a bit with my hands. Toss and squish with your hands to combine all the ingredients.

12

Put the stuffing into a glass casserole dish.

13

Cover the casserole dish with aluminum foil and bake for 25 minutes. Flip halfway through.

14

Take aluminum foil cover off, and bake for another 25 minutes. Mix the stuffing around a few times throughout cooking so it gets evenly crisp.

15

Serve on its own topped with brown gravy or with your vegan Thanksgiving meal!

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Notes

This Thanksgiving stuff recipe is exactly what I ate growing up, but now it’s vegan of course! This is my moms original recipe, all I did was sub in vegan butter and add extra spices, as I usually do! My mom always adds way more butter for a decedent deep fried effect, but I thought I’d try making a healthier version by using less butter. Feel free to add more butter!

 

*Stale bread is best for this recipe because it holds together much better than fresh bread. I used stale plain white bread. Stuffing bread is also really good in this recipe, but they only sell it around Holidays like Christmas and Thanksgiving.

 

**Use your favorite type of potato. I prefer red or white potatoes. You can also add more mashed potatoes to the stuffing to make it more moist if you prefer!

 

I used Becel Vegan Margarine in this recipe. I like it because it’s super cheap and melts so easily!

 

My favorite gravy to have with this Thanksgiving stuffing is St. Hubert’s Brown Gravy. It comes premade in a can and you can purchase it at almost any grocery store. It’s accidentally vegan and the tastiest gravy ever!

 

My favorite thing to do with stuffing leftovers is to make stuffing poutines! Use frozen straight cut fries as the base, then top with stuffing and leftover brown gravy. Let me know what you make – or want to make – with this stuffing recipe on Instagram @Chickpeaexpress, I’d love to hear from you!

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