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Vegetarian Stuffing Recipe

Recipe by: 106a802496d678ba

"I take this to our family gathering for the holidays. Everyone likes it - the meat eaters don't miss the giblets. You can make it vegan by deleting the mushroom soup and increasing the broth, also use no/low fat soup if you like. Chopped walnuts can be substituted for chopped pecans."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.
  • 2Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.
Ingredients
  • 6 servings
  • 348 cals
  • 1 (1 pound) loaf day-old bread, torn into small pieces
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can vegetable broth
  • 2 tablespoons water
  • 1 teaspoon poultry seasoning
  • salt to taste
  • ground black pepper to taste
  • 1/2 cup wild rice, cooked (optional)
  • 1/4 cup dried cranberries (optional)
  • 1/2 cup fresh mushrooms (optional)
  • 1/2 cup chopped pecans (optional)
  • 1/4 cup cubed apples (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    348
    17%
  • Fat:
    12.2
    19%
  • Carbs:
    52.2
    17%
  • Protein:
    8.5
    17%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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