Description

A hearty, colorful twist on the classic stuffing, this Roasted Vegetable Bread Stuffing brings together oven-roasted vegetables, fragrant herbs, and perfectly toasted bread cubes for a comforting side dish that fits any family gathering. The roasted carrots, celery, onions, and mushrooms add depth and warmth, making every bite rich and satisfying. Whether you’re serving it alongside roasted poultry or enjoying it as a vegetarian main, this dish captures the cozy spirit of homemade comfort food.

Ingredients

Scale

For the Roasted Vegetables:

2 cups carrots, peeled and diced
2 cups celery, chopped
1 large onion, diced
2 cups mushrooms, sliced
1 red bell pepper, diced
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary

For the Bread Mixture:

10 cups day-old bread cubes (sourdough, ciabatta, or French bread)
3 tablespoons olive oil or melted butter
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon ground black pepper
3 cups vegetable broth (plus more if needed)
2 large eggs, lightly beaten (optional, for a softer texture)

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Instructions

Preheat the oven to 400°F (200°C).
Spread the diced carrots, celery, onion, mushrooms, and red bell pepper on a large baking sheet. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary. Toss to coat evenly.
Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized. Remove and set aside.
Reduce oven temperature to 325°F (160°C). Spread the bread cubes on a baking sheet and bake for 10–15 minutes, or until they’re crisp and lightly golden. Let cool slightly.
In a large mixing bowl, whisk together olive oil (or melted butter), garlic powder, onion powder, parsley, sage, thyme, salt, and pepper. Drizzle over the toasted bread cubes and toss gently to coat.
Add the roasted vegetables to the seasoned bread cubes and mix gently.
Gradually pour in the vegetable broth, stirring until the bread is evenly moistened but not soggy. Add more broth if needed. If using eggs, stir them in at this stage.
Lightly grease a 9×13-inch baking dish with olive oil. Transfer the stuffing mixture into the dish, spreading it evenly.
Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 20–25 minutes until the top is golden brown and crisp.
Let the stuffing rest for 5–10 minutes before serving. Garnish with fresh parsley or thyme if desired.

Notes

For best results, use day-old or slightly stale bread so it holds up to the broth without turning mushy.
Add more vegetables like zucchini, parsnips, or butternut squash for extra color and flavor.
To make it vegan, omit the eggs and use olive oil instead of butter.
You can prepare the stuffing a day ahead; just cover and refrigerate, then bake when ready.
Reheat leftovers in a 350°F oven for 15–20 minutes, adding a splash of broth to keep it moist.

Prep Time: 25 minutes
Cook Time: 50 minutes