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.
Ingredients
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1 loaf (about 1 lb) rustic bread (such as sourdough or French bread), cut into 1-inch cubes
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3 tablespoons olive oil or melted butter
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1 large yellow onion, diced
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3 celery stalks, diced
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2 medium carrots, diced
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1 medium sweet potato, peeled and diced
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1 cup diced butternut squash
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1 red bell pepper, chopped
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8 ounces cremini or button mushrooms, sliced
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3 cloves garlic, minced
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon dried sage
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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½ teaspoon paprika
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2 cups low-sodium vegetable broth
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2 large eggs, lightly beaten (optional)
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2 tablespoons chopped fresh parsley
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Olive oil spray or butter, for greasing the baking dish
Instructions
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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.
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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.
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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.
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In the same skillet, add sliced mushrooms and cook for 5 minutes until browned and their moisture evaporates.
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In a large bowl, combine toasted bread cubes, onion mixture, roasted vegetables, and mushrooms. Add sage, rosemary, thyme, and paprika. Toss to coat evenly.
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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.
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Taste and adjust seasoning, then fold in chopped parsley.
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Grease a 9×13-inch baking dish with butter or olive oil spray. Transfer stuffing mixture to the dish and cover with foil.
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Bake for 25 minutes, then uncover and bake for another 20–25 minutes until golden brown and crisp on top.
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Cool for 10 minutes before serving. Enjoy warm.
Notes
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To make it vegan, skip the eggs and ensure the bread contains no dairy.
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Add toasted pecans, walnuts, or pumpkin seeds for crunch.
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Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
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Reheat in the oven with a splash of broth to restore moisture.
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Substitute or add seasonal vegetables like parsnips, leeks, or Brussels sprouts for variety.
- Prep Time: 25 minutes
- Cook Time: 55 minutes