30 minutes mins
| 2 Comments |
4.75 from 8 votes
Jump to Recipe | Updated: | by Nora
You never had vegetarian stuffing like this before! Made from 100% real ingredients, this vegetarian rye bread, onion and apple stuffing will be a guaranteed hit at your Thanksgiving table.
I’m pretty sure stuffing is my favorite holiday side dish. If it was up to me, I’d just take the pan with stuffing to the table and eat it by myself, ha!
Here I’m sharing the best vegetarian stuffing recipe out there: Delicious rye sourdough combined with apples and onion and plenty of flavor from garlic and herb!
Recipe tips
- don’t skimp on the oil and butter – this is a holiday dish and nobody is counting fat grams ? if you don’t use enough butter, your stuffing will be too dry
- use a large enough pan to cook the stuffing, or you’ll have trouble getting all the bread coated
- cook the stuffing long enough to make sure the bread is soaked with juices
Ingredient notes
- onions – can use 3-4 shallots instead for a more refined taste
- bread – can also use French bread or a country loaf instead of rye
- herbs – can also use fresh instead of dried
- make it extra – brown a few slices of chopped bacon before adding the apples and onions!
Make ahead tips
It’s absolutely no problem to completely make this stuffing 24 hours ahead.
Just transfer it to a large dish, cool it and then store it covered in the fridge.
Simply reheat it in a skillet or in the oven when you’re ready to serve! Actually, it’s almost better the day after because the flavors really soak into each other.
Watch the recipe video
More holiday sides
- Maple Walnut Twice Baked Sweet Potatoes
- Maple Pecan Roasted Sweet Potato Slices
- Easy Sautéed Green Beans
- Instant Pot Mashed Potatoes
PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.
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Vegetarian Rye Bread, Onion and Apple Stuffing
You never had vegetarian stuffing like this before! Made from 100% real ingredients, this vegetarian rye bread, onion and apple stuffing will be a guaranteed hit at your Thanksgiving table.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating! 4.75 from 8 votes
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Recipe details
Prep 10 minutes mins
Cook 20 minutes mins
Total 30 minutes mins
Servings 6 people
Difficulty Easy
Ingredients
- 2 tablespoons oil
- 2 medium onions chopped
- 3 medium apples cubed
- 4 thick slices rye bread cut into 1 inch cubes
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried sage
- ¼ cup butter or more to taste
- salt & pepper to taste
- 1 bunch parsley chopped
Instructions
Heat the oil in a large skillet over medium heat. Add the onions and apples to the skillet and cook until starting to soften, stirring from time to time. This will take around 3 minutes.
Add the bread to the skillet and continue cooking until it’s wet from the juices the apples and onions are releasing. This should take around 10 minutes. If it’s taking too much time or your fruit is really dry, you can add a little bit of water, white wine or chicken stock.
Stir in the apple cider vinegar, herbs, butter, salt and pepper. Allow to cook until the butter has melted and is coating everything, about another 4 minutes.
Stir in the parsley and either serve immediately OR chill for up to 24 hours before reheating.
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Nutrition
Calories: 195kcal
Nutrition is an estimate.
More recipe information
Suitable for: Vegetarian
Course: Side Dish
Cuisine: American
About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
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Comments
Sheila says
Added some blanched brussel sprouts, dried cranberries and walnut pieces- yum! Good recipe to play around with.Reply
Alyssa @ My Sequined Life says
Stuffing is my favorite part of holiday dinners! It’s always been a mainstay for me, and while I will always have a soft spot for our family classic (with chestnuts and sausage), I love experimenting with new varieties. I have to give this one a try. I love rye bread!
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