I have a vegetarian coming for Thanksgiving dinner.

[Trailrider1951]

20. I've been cooking vegetarian and vegan for 35 years

Here is a vegetarian/vegan adaptation of my mother's traditional dressing or stuffing recipe:

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup sliced baby carrots
3 or 4 Tbls unsalted butter (for vegetarian dressing) OR 3 or 4 Tbls olive oil (for vegan dressing)
1 14.5 oz can of veg broth (about 2 cups)
1 cup water
2 Knorr or other veg bouillon cubes
1/2 tsp sage
1 pinch tarragon
1 pinch thyme
1 pinch savory
a few grinds of fresh pepper
1 16 oz package of seasoned bread crumbs, your choice of wheat or cornbread. I usually go with the wheat bread.


Add butter or olive oil and veggies to large (4.5 qt.) pan. Cook over low heat until onion is transparent, stirring occasionally. Add broth, water, bouillon and spices, cover and bring to a boil. Reduce heat and simmer covered over low heat for about an hour, until the veggies are tender. Remove from heat and stir to distribute fat on top throughout liquid. Add bread crumbs all at once, and stir very lightly to distribute crumbs. Cover and let stand for 30 minutes. Fluff with fork and serve. Enjoy!

Note: This makes a moist dressing. For a drier dressing, add another cup or two of crumbs with the original 16 oz package.