Veggie Loaded Stuffing
DECEMBER 21, 2023
Save Up To 40% Off
Your Groceries!
With a Peko Produce Bag.
More Details Here

If you're looking for a delicious and hearty side dish for your next holiday gathering, this Veggie Loaded Stuffing recipe is sure to please! Packed with a variety of colourful vegetables, herbs, and flavorful seasonings, this stuffing is both nutritious and satisfying. It's the perfect complement to your favourite main dish, and is sure to be a crowd-pleaser. Plus, it's easy to make and can be customised to suit your tastes and preferences. Let's get cooking!



  • 16-18 ounce loaf of your favourite bread cut into ½-inch cubes (10 cups)
  • 5 tbs olive oil divided
  • 1 1/2 cups finely chopped shallot or onion about 3 large shallots 
  • 1 1/2 cups finely chopped carrot about 2 medium carrots
  • 1 1/2 cups finely chopped celery about 4 stalks
  • 12-16 ounces white button mushrooms, stems removed and chopped small
  • 2-4 cloves garlic, minced
  • 1 1/2 tsp salt, divided
  • 3 tsp poultry seasoning
  • 1-2 tbs balsamic vinegar
  • 3 cups vegetable broth
  • 2 eggs
  • 1/4 cup chopped fresh flat-leaf parsley


  1. Preheat the oven to 325 F. Spread cubed bread onto a baking sheet. Bake bread until mostly dried out and crisp, about 30 minutes, tossing half-way through. Once bread is done toasting, set aside to cool and increase oven temperature to 400 F.
  2. Meanwhile, heat 3 tablespoons of oil in a large skillet over medium heat. Add shallot/onions, carrot, and celery, and cook until vegetables have begun to soften, about 3 minutes.
  3. Add mushrooms to the skillet and cook until they have released all of their liquid and begin to brown, about 5 to 8 minutes. Add garlic, 1 teaspoon of salt, and poultry seasoning. Continue to cook for another minute.
  4. Add balsamic vinegar and scrape up any brown bits stuck to the bottom of the pan. Add 2 cups of broth and simmer for a few minutes to ensure all the vegetables are soft.
  5. Add bread cubes to a large bowl then pour the vegetable and broth mixture over the top. Mix eggs and remaining cup of broth in a small bowl then pour over the bread and vegetable mixture. Add chopped parsley, remaining 1/2 teaspoon of salt, and pepper to taste. Mix very well, allowing the bread to soak up all the broth. 
  6. Grease a 9-by-13-inch casserole dish or baking pan with a tablespoon of olive oil. Place stuffing in the prepared pan. Drizzle the remaining tablespoon of olive oil over the top. Bake until the stuffing is set and the top is crunchy and golden brown, 30 to 35 minutes. 
  7. Serve warm and enjoy!


The Natural Nurturer