Description

Vegetarian Spinach and Mushroom Herb Stuffing full of color, texture, and savory flavors that will have everyone coming back for seconds, meat-eaters and vegetarians alike! Make ahead instructions included.

Ingredients

Units Scale

2 large onions, diced
4 stalks celery, chopped
8oz sliced mushrooms (I used Baby Bella)
1/4 cup extra virgin olive oil + 2 tbsp, divided (or melted butter)
2 tbsp fresh chopped sage
2 tbsp fresh chopped rosemary
2 tbsp fresh chopped thyme
1/3 cup chopped parsley
1-5oz bag baby spinach
8 cups toasted bread cubes
1 1/2 to 2 cups vegetable broth
2 large eggs
1 tsp fine sea salt
Lots of freshly ground black pepper

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Instructions

Grease a 13x9x2-inch or 3 qt baking dish. Place 2 tbsp oil in a large skillet over medium heat. Add mushrooms and a pinch of salt and pepper. Sauté until mushrooms are nice and browned, about 8 minutes. Transfer to a small bowl.
Place 1/4 cup oil in same skillet. Add onions and celery plus a pinch of salt. Sauté until tender, about 12 minutes.
Meanwhile, preheat oven to 350°F. If your bread needs toasting, place cubes on lined baking sheet and bake until bread is crusty, about 10-15 minutes. Transfer to large bowl to cool.
Once onions are tender, add herbs and sauté for another minute. Add spinach and cook for a few minutes more, or until wilted.
In a small bowl or liquid measuring cup, whisk broth (start with 1 1/2 cups), eggs, salt, and pepper. Add egg mixture and vegetable mixture to bowl with bread, tossing to combine. My bread was pretty crunchy, so I added another 1/2 cup of broth for 2 cups total. Use less for softer bread. It should be nice and moist but not at all soupy. Spoon mixture into baking dish.
Cover with foil and bake for 40 minutes. Remove foil and bake for another 15 minutes. Garnish with fresh parsley.

Notes

STORAGE: Store leftovers in the refrigerator for up to 4 days.

TO MAKE AHEAD: You can prepare this the day before and store unbaked in the fridge, tightly covered. If you want it more advance than that, I would recommend baking and freezing it.

TO FREEZE: Prepare the stuffing, bake it, then freeze the cooled, covered stuffing. Thaw in the refrigerator overnight and bake before serving per the recipe.