Autumn Harvest Vegetable Stuffing Recipe

When the air turns crisp and the trees are painted in shades of amber and gold, nothing captures the essence of the season quite like a warm dish of Autumn Harvest Vegetable Stuffing. This recipe is the perfect centerpiece for your fall table—comforting, wholesome, and bursting with garden-fresh flavors. It’s a dish that celebrates the beauty of the harvest, bringing together roasted root vegetables, crusty bread, and fragrant herbs in a way that feels both rustic and elegant.

Inspired by traditional family gatherings and the hearty meals shared during the cooler months, this vegetable stuffing was created to bring warmth and togetherness to any occasion. Whether it’s served as a side dish for a festive dinner or enjoyed as a satisfying vegetarian main, each bite is filled with the earthy sweetness of seasonal produce and the cozy aroma of herbs. It’s a celebration of autumn in every spoonful.

Ingredients

• 1 loaf (about 1 lb) of day-old rustic bread (such as sourdough or French bread), cut into 1-inch cubes

• 3 tablespoons olive oil or melted butter

• 1 large yellow onion, diced

• 3 celery stalks, diced

• 2 medium carrots, diced

• 1 medium sweet potato, peeled and diced

• 1 cup diced butternut squash

• 1 red bell pepper, chopped

• 8 ounces cremini or button mushrooms, sliced

• 3 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon dried sage

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• ½ teaspoon paprika

• 2 cups low-sodium vegetable broth

• 2 large eggs, lightly beaten (optional, for binding)

• 2 tablespoons chopped fresh parsley

• Olive oil spray or butter, for greasing the baking dish

Directions

1. Preheat and Prepare the Bread
   Begin by preheating your oven to 350°F (175°C). Spread the cubed bread evenly on a large baking sheet and toast for 10–15 minutes, stirring once halfway through, until the cubes are slightly crisp but not browned. This step ensures your stuffing doesn’t turn soggy once baked with the vegetables. Set the bread aside to cool.

2. Sauté the Aromatics
   In a large skillet, heat olive oil over medium heat. Add the diced onion and celery, cooking for about 5–7 minutes until softened and fragrant. Stir in the garlic and cook for another 30 seconds, releasing that wonderful aroma that sets the tone for your stuffing.

3. Roast the Vegetables
   On a separate large baking sheet, spread out the diced carrots, sweet potato, butternut squash, and red bell pepper. Drizzle with a little olive oil, sprinkle with salt, pepper, and paprika, and roast at 400°F (200°C) for 20–25 minutes, or until tender and slightly caramelized. This roasting process brings out the natural sweetness of the vegetables, adding layers of flavor to the stuffing.

4. Cook the Mushrooms
   While the vegetables roast, return to the skillet and add the sliced mushrooms. Cook for about 5 minutes until they release their moisture and become golden brown. Season lightly with salt and thyme.

5. Combine Everything
   In a large mixing bowl, combine the toasted bread cubes, sautéed onion mixture, roasted vegetables, and mushrooms. Add the dried sage, rosemary, thyme, and a touch of paprika. Gently toss to combine, ensuring every piece of bread gets coated with the savory herbs and vegetables.

6. Add the Liquid
   Slowly pour in the vegetable broth, starting with 1 ½ cups and adding more if needed. You want the bread to be moistened but not soaked. If you prefer a more cohesive stuffing, mix in the lightly beaten eggs at this stage. They’ll help bind everything together during baking.

7. Adjust and Season
   Taste and adjust seasoning as desired—add a pinch more salt or herbs if needed. Fold in the chopped parsley for a burst of fresh flavor.

8. Bake the Stuffing
   Lightly grease a 9×13-inch baking dish with butter or olive oil spray. Spoon the stuffing mixture into the dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for another 20–25 minutes, until the top is golden brown and slightly crisp around the edges.

9. Cool and Serve
   Allow the stuffing to cool for about 10 minutes before serving. This helps the flavors meld and makes it easier to portion. Serve warm alongside your favorite fall dishes, or enjoy it as a comforting vegetarian entrée.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 25 minutes

• Cook Time: 55 minutes

• Total Time: 1 hour 20 minutes

• Yield: Serves 8–10

Notes

• If you prefer a vegan version, simply omit the eggs and ensure the bread used doesn’t contain dairy. The texture will still be hearty and satisfying.

• For added crunch, sprinkle toasted pecans or walnuts on top before baking.

• Leftovers store beautifully in the refrigerator for up to 4 days and reheat well in the oven.

• You can make this stuffing a day ahead. Assemble everything, cover tightly, and refrigerate. When ready to bake, add a few tablespoons of extra broth and bake as directed.

• Try swapping in parsnips, turnips, or even Brussels sprouts for a different fall-inspired flavor combination.

Why You’ll Love This Recipe

This Autumn Harvest Vegetable Stuffing isn’t just a side dish—it’s a celebration of fall’s bounty. It’s filled with roasted vegetables that offer both texture and sweetness, combined with perfectly toasted bread that soaks up all the savory flavors of the herbs and broth. The end result is a stuffing that’s hearty without being heavy, comforting without being bland, and absolutely irresistible for vegetarians and meat-eaters alike.

It’s also incredibly versatile. You can customize it based on what’s in season or what you have on hand. The use of fresh herbs adds an aromatic depth that brings every component together. Best of all, this recipe doesn’t rely on any processed ingredients or artificial flavor enhancers—just pure, wholesome vegetables and traditional seasonings.

This stuffing pairs wonderfully with roasted poultry, grilled tofu, or a simple green salad. It also makes an excellent base for leftover bowls—add some roasted chickpeas or crumbled feta for a quick lunch the next day.

Tips for Perfect Vegetable Stuffing

1. Use Day-Old Bread:
   Slightly stale bread absorbs flavors better than fresh bread. If you don’t have stale bread, you can dry it out in the oven for a few minutes as instructed.

2. Roast Vegetables for Flavor:
   Roasting adds caramelization and depth. Avoid steaming or boiling, which can make the veggies too soft and watery.

3. Don’t Over-Saturate:
   Add broth gradually to prevent soggy stuffing. The bread should be moist but still have structure.

4. Bake Covered, Then Uncovered:
   Covering the dish ensures even cooking, while uncovering it later helps the top get beautifully golden and crisp.

5. Make It Ahead:
   Assemble the stuffing a day early to save time. Reheat it in the oven with a splash of broth to refresh the texture.

Serving Suggestions

While this stuffing is delightful on its own, it shines even more when paired with complementary dishes. Here are a few serving ideas to round out your meal:

• Serve alongside roasted chicken or turkey breast for a complete fall-inspired dinner.

• Pair it with maple-glazed carrots or garlic green beans for a vegetarian feast.

• Spoon leftovers into a wrap or pita with a dollop of cranberry relish for a creative next-day meal.

• Serve as a base under grilled portobello mushrooms or a drizzle of creamy herb sauce for an elegant vegetarian entrée.

Health Benefits

One of the best parts about this Autumn Harvest Vegetable Stuffing is how nutritious it is. Each ingredient brings something special to the table:

• Butternut squash and sweet potatoes are rich in vitamin A and antioxidants.

• Mushrooms add umami flavor along with vitamin D and minerals.

• Celery and onions provide crunch and digestive benefits.

• Olive oil offers healthy fats that enhance flavor and heart health.

This stuffing is a lighter alternative to traditional versions that rely on sausage or heavy butter. It’s plant-forward, fiber-rich, and deeply satisfying without leaving you overly full.

Storage and Reheating

To store leftovers, allow the stuffing to cool completely. Transfer it into an airtight container and refrigerate for up to 4 days. For longer storage, you can freeze it for up to 2 months.

When reheating, place the stuffing in an oven-safe dish, cover with foil, and warm at 350°F (175°C) for about 15–20 minutes. Add a splash of vegetable broth to revive the moisture if needed. Avoid microwaving for too long, as it may dry out the bread.

FAQs

1. Can I make this stuffing vegetarian or vegan?
Absolutely! This recipe is already vegetarian-friendly. To make it vegan, simply skip the eggs and ensure your bread contains no dairy. The broth and roasted vegetables will still create a rich, hearty flavor that’s perfect for everyone at the table.

2. Can I use different vegetables?
Yes! This recipe is very adaptable. You can use any combination of fall vegetables you love—try adding parsnips, leeks, or Brussels sprouts. The key is to keep the veggie ratio balanced so the stuffing doesn’t become too dense.

3. What’s the best bread to use for stuffing?
Rustic loaves like sourdough, ciabatta, or French bread work best. They have a firm texture that holds up well when mixed with broth and vegetables. Avoid overly soft sandwich bread, which tends to become mushy.

4. Can I make it gluten-free?
Definitely. Substitute the bread with your favorite gluten-free loaf. Just make sure to toast it first, as gluten-free bread can be softer and more absorbent than traditional varieties.

Autumn Harvest Vegetable Stuffing Recipe

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See also  Classic Vegetable Medley Soup Recipe

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• Author: Michelle Davis
• Total Time: 1 hour 20 minutes
• Yield: 8–10 servings 1x

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Description

When the air turns crisp and the trees glow with golden leaves, this Autumn Harvest Vegetable Stuffing becomes the ultimate comfort dish. It’s filled with roasted seasonal vegetables, aromatic herbs, and perfectly toasted bread cubes that soak up all the delicious flavors. Whether served as a hearty vegetarian main or a flavorful side, this stuffing celebrates the warmth and abundance of the harvest season.

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Ingredients

Scale 1x2x3x

• 1 loaf (about 1 lb) rustic bread (such as sourdough or French bread), cut into 1-inch cubes

• 3 tablespoons olive oil or melted butter

• 1 large yellow onion, diced

• 3 celery stalks, diced

• 2 medium carrots, diced

• 1 medium sweet potato, peeled and diced

• 1 cup diced butternut squash

• 1 red bell pepper, chopped

• 8 ounces cremini or button mushrooms, sliced

• 3 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon dried sage

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• ½ teaspoon paprika

• 2 cups low-sodium vegetable broth

• 2 large eggs, lightly beaten (optional)

• 2 tablespoons chopped fresh parsley

• Olive oil spray or butter, for greasing the baking dish

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Instructions

• Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast for 10–15 minutes until lightly crisp. Set aside to cool.

• In a large skillet, heat olive oil over medium heat. Add diced onion and celery, cooking for 5–7 minutes until softened. Stir in garlic and cook for 30 seconds more.

• On another baking sheet, arrange the carrots, sweet potato, butternut squash, and red bell pepper. Drizzle with olive oil, season with salt, pepper, and paprika, then roast at 400°F (200°C) for 20–25 minutes until tender and slightly caramelized.

• In the same skillet, add sliced mushrooms and cook for 5 minutes until browned and their moisture evaporates.

• In a large bowl, combine toasted bread cubes, onion mixture, roasted vegetables, and mushrooms. Add sage, rosemary, thyme, and paprika. Toss to coat evenly.

• Slowly pour in vegetable broth, starting with 1½ cups and adding more if needed. The bread should be moist but not soggy. Add beaten eggs if desired for binding.

• Taste and adjust seasoning, then fold in chopped parsley.

• Grease a 9×13-inch baking dish with butter or olive oil spray. Transfer stuffing mixture to the dish and cover with foil.

• Bake for 25 minutes, then uncover and bake for another 20–25 minutes until golden brown and crisp on top.

• Cool for 10 minutes before serving. Enjoy warm.

Notes

• To make it vegan, skip the eggs and ensure the bread contains no dairy.

• Add toasted pecans, walnuts, or pumpkin seeds for crunch.

• Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

• Reheat in the oven with a splash of broth to restore moisture.

• Substitute or add seasonal vegetables like parsnips, leeks, or Brussels sprouts for variety.

• Prep Time: 25 minutes
• Cook Time: 55 minutes

Michelle Davis