A fun twist on the traditional holiday side is anything but boring! This Vegetarian Garlic Bread Stuffing will be your new go-to.Jump to Recipe
This may be an unpopular opinion, but I’ve never been into stuffing. It’s that one side dish I always avoid because I find it to be bland, dry, and unappetizing. Well, in my mostly humble opinion, I believe I’ve solved this issue entirely. This incredible Vegetarian Garlic Bread Stuffing will totally shift your perspective on what’s possible in terms of Thanksgiving sides. Get excited.
Garlic Bread Stuffing Key Ingredients
Bread: I like Italian or Ciabatta for authenticity reasons.
Butter: Salted or unsalted work fine, but I prefer salted in this particular recipe.
Onion and Celery: To create authentic stuffing flavor.
Parsley: A classic herb often used for both garlic bread and stuffing.
Red Pepper Flakes: For a bit of zest and spice! Feel free to admit if you don’t like spiciness.
Parmesan Cheese: Freshly grated is best, but a tub of pre-grated cheese will totally work in a pinch.
Eggs: To hold everything together.
Vegetable Broth: To keep everything moist and delicious (I know, I hate the word moist, too).
How to Dry Out the Bread
One of the most important steps to getting the perfect stuffing texture is drying out your bread. There are multiple ways to achieve this, but the most foolproof way is to throw it in the oven. I simply cut the bread into cubes, lay them evenly on one or two baking sheets, and bake on 350° F for 10-15 minutes. The bread should be dried out and about the texture of croutons.
I hope this Garlic Bread Stuffing rocks your world! If you make it, be sure to leave a rating, review, question, or concern. This helps me perfect my recipes even more for you, the reader! You can also find me on Pinterest, Instagram, and TikTok. It truly warms my heart to hear from you.
More Thanksgiving Sides
- Mascarpone Mashed Potatoes
- Crispy Parmesan Dijon Brussels Sprouts
- Healthier Caramelized French Onion Dip
- Japanese-Inspired Miso Green Beans
- Garlicky Brown Butter Sugar Snap Peas
Garlic Bread Stuffing
- Baking Sheets
- large frying pan
- 9×13 Baking Dish
- aluminum foil
- 20-24 oz loaf of Italian or Ciabatta bread cubed
- ½ cup butter
- 1 large yellow onion diced
- 1 cup celery finely diced
- ½ cup parsley finely chopped
- 1 head garlic (about 8 cloves)
- ½ tsp red pepper flakes
- ½ tsp sea salt
- ¾ cup grated Parmesan cheese divided
- 2 large eggs
- 1½ cups low sodium vegetable broth plus more as needed
- Preheat oven to 350° F and arrange cubed bread on one or two baking sheets. Bake for 10 minutes, or until they have dried out and become like croutons.
- Meanwhile, melt the butter in a large frying pan over medium heat. Once butter is melted, add onion and celery and sauté for 5-8 minutes, or until the onions have become translucent and the veggies have softened some. Add garlic, parsley, red pepper flakes, and salt and sauté an additional 1-2 minutes.
- Grease a 9×13 baking dish with cooking spray or more butter and add bread cubes, onion mixture and ½ cup of the Parmesan cheese. Use a spoon or silicone spatula to combine and evenly distribute.
- In a medium-sized bowl or measuring cup, whisk together veggie broth and eggs. Pour evenly over the bread and onion mixture and stir once more to combine everything.
- Top evenly with remaining ¼ cup of Parmesan cheese and cover the baking dish with aluminum foil. Bake covered for 40 minutes. Remove the foil and bake uncovered for an additional 20-25 minutes, or until the top is golden brown and crisp.
Photography by Hope Agresti