This vegetarian stuffing with leeks and wild mushrooms features a loaf of bread teared apart, veggies for a wonderful texture and depth of flavor, and a perfect seasoning with herbs. Hearty and delicious, it will be perfect for Thanksgiving or Christmas dinner.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Stuffing makes a great and easy vegetarian dish for the holidays, whether you are planning to serve it along with the traditional turkey or want to enjoy it as a main veggie dish. Eating mostly vegetarian myself, I belong to this second category of people and I love it that way.
The recipe for a great vegetarian stuffing is pretty simple and straightforward. With just a loaf of bread, a handful of veggies and the right seasoning, you can create a delicious stuffing. This one features some leeks and wild mushrooms, that bring an extra boost of flavors. I hope you enjoy!
Why you’ll love this stuffing recipe:
- Hearty and satisfying ✔
- Easy to make ✔
- Loaded with veggies ✔
- Moist in the inside and crispy on top ✔
- Perfect for holiday gatherings ✔
What goes into vegetarian stuffing?
- Bread. You will need a small loaf of bread for the recipe (about 1 lb/450g or so). Ideally you want your bread to be at least one day old. For a great texture, look for sourdough bread if you can, although regular bread can do too.
- Leeks. While most stuffing recipes use onions, I went for leek in this recipe, for a more subtle and sharper flavor. The result is mind-blowing!
- Wild mushrooms. You could use white or brown button mushrooms, but I recommend a mix of wild mushrooms for an extra boost of flavors. It makes the stuffing more festive too!
- Celery stalks + garlic. They bring sharp depth of flavor to the stuffing.
- Herbs. The use of fresh herbs will bring some fresh, earthy flavors that are essential to the stuffing. You will need a mix of parsley, sage, rosemary and thyme.
- Eggs. You need two eggs to bind the ingredients together.
- Vegetable broth. It’s an essential part of the stuffing as it bring moisture to the bread and all the other ingredients. Don’t replace with water, broth is so much more flavorful.
How to make this vegetarian stuffing with leeks?
Vegetarian stuffing comes together in 3 easy steps. For the full recipe instructions and ingredient quantities, head over to the recipe card below.
- Tear the bread into chunks. This can be made by hand or with a knife to ensure even bites.
- Prepare and cook the veggies together in a large skillet.
- Assemble the stuffing, biding all the ingredients together with the eggs and vegetable broth. Then transfer to a baking dish, and bake!
Can I make it ahead of time?
Absolutely. I recommend assembling it entirely, then refrigerate up to 24 hours before baking. You can bake straight from the refrigerator, adding a few extra minutes to ensure it is warmed throughout. Alternatively, you could complete the baking, then cool and store in the refrigerator for up to two days, and then pop in the oven to warm before serving. Place under the grill for one or two more minutes, to ensure a crispy top.
Other vegetarian recipes for the holidays:
- Vegetarian Mushroom Wellington
- Wild Rice Stuffed Acorn Squash
- Puff Pastry Christmas Tree Appetizer
- Cranberry Brie Tart with Pecans
- Vegetarian Pot Pie
- Chestnut and Mushroom Casserole with Allspice Butternut Squash Puree
What’s for dessert?
Traditionally, stuffing is served either for Thanksgiving dinner or for Christmas. So if you’re here for any of these occasions, I’ve got some recipe inspiration for dessert too:
Vegetarian Stuffing with Leeks and Wild Mushrooms
- Prep Time: 45 mins
- Cook Time: 30 mins
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Savory
- Diet: Vegetarian
This vegetarian stuffing with leeks and wild mushrooms features a loaf of bread teared apart, veggies for a wonderful texture and depth of flavor, and a perfect seasoning with herbs. Hearty and delicious!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 1 small loaf (1 pound/450g) day-old crusty sourdough bread
- 1 Tablespoon olive oil + extra before baking
- 1 stick (115g) unsalted butter
- 2 leeks, halved, sliced, and rinsed well
- 4 celery stalks, diced
- ½ pound (225g) wild mushrooms, chopped roughly
- 3 garlic cloves, minced
- ¾ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 small bunch (about ¼ cup) parsley, chopped
- 2 Tablespoons sage, chopped
- 2 Tablespoons rosemary, chopped
- 1 Tablespoon fresh thyme leaves
- 1½ to 2 cups (360 – 480 ml) vegetable broth
- 2 large eggs, beaten
Instructions
- Preheat the oven to 350°F (180°C) and grease an 8×11-inch (20×28 cm) or 9×13-inch (23×33 cm) baking dish.
- Tear the bread into chunks and place in a very large bowl.
- Melt the olive oil and butter in a large skillet over medium heat. Add the leeks, celery, garlic, and sauté for 5 minutes, stirring often. Add the wild mushrooms, season with salt, and pepper, and saute for 1 more minute or until mushrooms are soft.
- Pour the leek mixture over the bread and sprinkle with the herbs. Toss with a wooden spatula, until well coated. Pour the broth evenly over the stuffing and toss to coat. Add the eggs and toss again. If the bread you are using is very dense or dry, you may need to add a little bit more broth. The mixture should be pretty wet.
- Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.
- When ready to bake, drizzle the olive oil on top and bake, covered with a piece of foil, for 30 minutes. Uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit. Let rest 10 minutes before serving.
Did you make this recipe?
Lastly, if you make this Vegetarian Stuffing with Leeks and Wild Mushrooms, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
