Vegetable and Nut Stuffing

vegetable nut stuffing
A convenient prepared dressing mix provides the seasoning here, while fresh vegetables and crunchy nuts offer a made-from-scratch effect. For a vegan version, be sure to check the ingredients on the package.

Ingredients

 1 large onion, chopped
 2 tablespoons vegetable oil
 ½ pound fresh mushrooms, sliced
 2 stalks celery, finely sliced
 1 (8-ounce) package herb-seasoned stuffing mix (see note)
 Water and vegetable oil (or butter)
 Salt, pepper, and garlic powder to taste
 1 cup chopped walnuts or cooked chestnuts

Instructions

1

Preheat oven to 375ᵒ F.

2

In a skillet, sauté onion in vegetable oil until golden. Add mushrooms and celery and sauté briefly. Set aside.

3

In a large mixing bowl, hydrate the stuffing according to package instructions, using amounts of water and vegetable oil (or butter) indicated.

4

Stir sautéed vegetables into stuffing. Adjust seasonings and add nuts.

5

Turn stuffing into a greased 2- to 3-quart casserole or 9 x 13-inch baking pan. Cover and bake for 30 to 45 minutes. For a drier dressing with a crisp top, bake uncovered.

Note: If the size of your stuffing package is more than 8 ounces, simply adapt the recipe accordingly.

To eliminate wheat, use gluten-free dried bread cubes. Add seasonings such as sage, rosemary, onion powder, Italian seasoning, dried parsley, etc.

Serves 4-6

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Ingredients

 1 large onion, chopped
 2 tablespoons vegetable oil
 ½ pound fresh mushrooms, sliced
 2 stalks celery, finely sliced
 1 (8-ounce) package herb-seasoned stuffing mix (see note)
 Water and vegetable oil (or butter)
 Salt, pepper, and garlic powder to taste
 1 cup chopped walnuts or cooked chestnuts

Directions

1

Preheat oven to 375ᵒ F.

2

In a skillet, sauté onion in vegetable oil until golden. Add mushrooms and celery and sauté briefly. Set aside.

3

In a large mixing bowl, hydrate the stuffing according to package instructions, using amounts of water and vegetable oil (or butter) indicated.

4

Stir sautéed vegetables into stuffing. Adjust seasonings and add nuts.

5

Turn stuffing into a greased 2- to 3-quart casserole or 9 x 13-inch baking pan. Cover and bake for 30 to 45 minutes. For a drier dressing with a crisp top, bake uncovered.

Note: If the size of your stuffing package is more than 8 ounces, simply adapt the recipe accordingly.

To eliminate wheat, use gluten-free dried bread cubes. Add seasonings such as sage, rosemary, onion powder, Italian seasoning, dried parsley, etc.

Serves 4-6

Vegetable and Nut Stuffing