Made in the oven baked cranberry vegetarian stuffing casserole with onions and carrots. Easy stuffing made from scratch without a meat will be perfect for any holiday!
There is nothing better on the table during holidays than freshly made stuffing. Made with fresh bread and seasoned with only garlic powder and salt. This cranberry stuffing is so easy to make. There is no need to buy the packaged ones. Simply buy fresh bread that you can cut into cubes and dry it out the day before the stuffing will be made. It is made without a meat so your vegetarian friends can enjoy it too. However, it will be loved by meat-lovers too. Packed with fresh veggies and sweet cranberries. Moreover, the stuffing casserole is somewhere between moist and dry. Obviously you can taste both textures. Above all, great addition to your chicken, turkey and mashed potatoes.
How to Make Vegetarian Stuffing
First of all prepare ingredients: oil, butter, onions, mushrooms, carrot, salt, garlic powder, dried cranberries, vegetable stock and dry bread cubes. Second of all, saute diced onions for 10 minutes. Add shredded carrot and mushrooms. Cook for 15-20 minutes on low heat. Add seasoning, cranberries, vegetable stock and diced bread. Finally, bake for 30 minutes at 350 F.
Tips to make Stuffing Casserole
- Buy fresh bread and dice a day before. Spread nicely on the sheet and leave it for the night uncovered. Alternatively, if you need a diced dry bread right away bake it in the oven.
- Pour less vegetable stock if you prefer drier vegetarian stuffing or more liquid for mushy.
- Add more dried cranberries if you prefer sweeter stuffing.
Other Vegetarian Casserole Recipes
Cranberry Vegetarian Stuffing Casserole
- 6 cups bread cubes
- 1 Tbsp. oil
- 2 onions medium sized, diced
- 2 Tbsp. unsalted butter
- 15 mushrooms grated
- 1 carrot small, peeled & grated
- 1/4 tsp. salt
- 1/2 tsp. garlic powder
- 1 3/4 cups vegetable stock
- 1/3 cup dried cranberries
- The night before making vegetarian stuffing lay nicely bread cubes on the sheet to dry them. Leave it uncovered for the night.
- On the next day heat oil on the pan. Add diced onions. Cook on low-medium heat for 5-10 minutes, mixing often.
- Add butter, mushrooms and carrot. Cook for 15-20 minutes on low heat.
- Add salt, garlic powder, vegetable stock, bread cubes and dried cranberries.
- Preheat oven to 350 F. Put all ingredients into the casserole dish in size 8 x 8.
- Bake for 25-30 minutes.