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!
- 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
- 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
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Vegetarian Rye Bread, Onion and Apple Stuffing
- 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
- 1/4 cup butter or more to taste
- salt & pepper to taste
- 1 bunch parsley chopped
- 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.