Grandma’s Decadent (Veganized) Bread Stuffing (AKA: Stuffing, Take 2!)

Who makes stuffing 2 days after Thanksgiving?  I do!  I took my stuffing (from the post below) to Thanksgiving dinner at my mom’s house.  I was making the vegan stuffing, hers was going to be meat-based.

The morning was crazy – snow, here in the Seattle area!  We woke up and took the kids outside to play, and then were trying to wait it out awhile until the snow melted.  So, we didn’t get to my mom’s house until it was practically time to sit down to dinner.  My stuffing was cold so I popped it into the oven and we started into the rest of the meal.  As I was lamenting the lack of stuffing on my plate, my mom mentioned that she ended up making hers with vegetable broth this year, so the stuffing that wasn’t in “the bird” was vegetarian.  I took a taste and I knew immediately that her stuffing was 10 times better than mine!  Oh, so delicious.  It tasted like Thanksgiving!  When my stuffing was finally heated through, I took one bite and the contrast was glaring – she outdid me for sure!

So, my mom was kind enough to allow me to copy down her stuffing recipe, the one she has used ever since I was a kid.  I’ll share the vegan-ized version with you here.  You will probably be shocked (as I was!) at how much butter the recipe calls for.  No wonder stuffing was always my favorite dish at Thanksgiving.  😉  I put in the full cup of Earth Balance today, but I think next time I’ll cut the amount in half.  So I’ve noted “1/2 – 1 cup Earth Balance” in the recipe.  It just tasted too oily to me.  Perhaps Earth Balance doesn’t soak into the bread as much as the diary butter my mom used?  I don’t know.  In any case, this stuffing recipe is way better than the one I posted just days ago, so if you really want to indulge, try this one!


  • 1/2 – 1 cup Earth Balance margarine
  • 3/4 cup minced onion (about half of a large onion)
  • 12 cups dried bread cubes
  • 1 1/2 cups diced celery (about 4 stalks)
  • 1/2 – 1 tsp salt
  • 3/4 tsp black pepper
  • 2 tsp each dried sage + thyme
  • 3 cups vegetable broth
  • slivered almonds (optional)*


Preheat oven to 350 degrees F.

Melt Earth Balance margarine in large skillet.  Add onion and cook until translucent.  Add as many bread cubes as you can and toss to combine (my skillet is large, so I was able to add all of them).  Transfer to a large bowl with remaining bread cubes.  Toss with celery, salt, pepper, and dried herbs.  Add broth until soggy.

Transfer to a casserole dish (I used a 9 x 13 baking pan), cover, and cook for 30 – 45 minutes until all the broth is absorbed.


* I left out the optional slivered almonds here, and my husband was disappointed.  Next time I’ll put them in!

**My mom has recently started her own blog, about giving up dieting for good.  I love the principle of listening to your body rather than following a diet or counting calories, fat, carbs, or whatever else people are counting these days!  She’s not a vegetarian or vegan, but she does enjoy her veggies.  Check it out:  Giving Up Dieting

8 comments Add yours
  1. I try to avoid palm oil so Earth Balance (and really all margarine) is off limits to me. Try using olive oil next time– my recipe is nearly identical except for this one substitution and it was delicious.

    1. Great idea! I had made my first batch of stuffing with olive oil so I was trying to stick as closely to my mom’s recipe as possible by using Earth Balance. I think I’ll probably try it with olive oil the next time…and with the 1/2 cup measure.

  2. He. He. I made the stuffing this year and went a little overboard on the slivered almonds. I guess a little is just the right amount!

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