I love how this stuffing is both wholesome and indulgent. Using a mix of shiitake and cremini mushrooms gives it deep, earthy flavor, while the fresh herbs make every bite taste like fall. The kale adds a touch of green and freshness, and the dried cranberries give a little pop of sweetness that balances everything. This recipe is also super flexible—easy to make ahead and reheat, and it can be tweaked depending on what I have on hand. Whether I’m making it for a Thanksgiving spread or as a side to a weeknight dinner, it never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Extra-virgin olive oil
Cipollini onions
Mushrooms (shiitakes and creminis)
Garlic
Celery
Fresh sage (plus leaves for garnish)
Fresh rosemary
Balsamic vinegar
Crusty ciabatta and nine-grain bread
Lacinato kale
Vegetable broth
Dried cranberries
Sea salt and freshly ground black pepper
Directions
I start by preheating the oven to 350°F and greasing my casserole dish (either 8×12 or 9×13 inches).
In a large skillet, I heat 2 tablespoons of olive oil over medium heat. Then I add the onions, mushrooms, salt, and pepper. I let them cook until the mushrooms begin to soften—usually around 5 to 8 minutes.
Next, I stir in the garlic, celery, sage, and rosemary. I cook it all together until everything is soft and the mushrooms turn golden brown, about 8 to 10 minutes.
I splash in the balsamic vinegar, stirring to deglaze the pan. Then I toss in the cubed bread and drizzle the remaining 1/4 cup of olive oil over everything, tossing it to coat evenly.
I add the kale and cook just until it starts to wilt, which takes about a minute. Then I pour in 1 cup of the vegetable broth and stir again.
I transfer everything into my casserole dish and pour the remaining cup of broth over the top.
Finally, I sprinkle the stuffing with dried cranberries and the remaining sage leaves, then bake it for about 20 minutes or until the top is golden brown.
I let it sit for at least 15 minutes before serving so the flavors settle and the texture sets just right.
Servings and Timing
This recipe makes enough for 8 servings. The total time required is about 55 minutes—15 minutes of prep and 40 minutes of cook time. It’s a great make-ahead option for holiday meals when oven space is at a premium.
Variations
I sometimes use sourdough instead of ciabatta for a tangier flavor.
If I want to add a bit of crunch, I’ll mix in toasted pecans or walnuts.
For a gluten-free version, I just substitute with gluten-free crusty bread.
To make it more savory, I’ve added sautéed leeks or shallots in place of cipollini onions.
If I’m serving this with a more traditional meal, I might omit the cranberries for a fully savory flavor profile.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I just add a splash of vegetable broth to prevent it from drying out and bake it in the oven until warmed through. This also brings back a little crispiness on top, which I really like.
FAQs
What type of bread works best for vegan stuffing?
I always use crusty bakery-style bread like ciabatta or a hearty whole grain. Soft sandwich bread tends to get too soggy and doesn’t hold up well in the stuffing.
Can I make this stuffing ahead of time?
Yes, I often prepare everything the day before and store it in the fridge. When I’m ready to serve, I just reheat it in the oven with a little extra broth.
Can I freeze vegan stuffing?
I can freeze this stuffing, although the texture might be slightly softer after thawing. I wrap it tightly and store it for up to a month. When reheating, I add a bit more broth and bake until heated through.
Is this recipe gluten-free?
It’s not gluten-free as written, but I can easily make it so by using gluten-free bread. Everything else in the recipe is naturally gluten-free.
What can I use instead of kale?
If I don’t have kale on hand, I’ll use spinach or even Swiss chard. I just make sure to add it near the end so it wilts slightly without overcooking.
Conclusion
This vegan stuffing has become a staple in my kitchen during the fall and holiday seasons. It’s packed with savory flavor, incredibly satisfying, and easy to customize. Whether I’m serving it for a crowd or enjoying leftovers the next day, it always brings warmth and comfort to the table.
The perfect savory holiday side! This vegan stuffing is made with crusty bread, mushrooms, kale, and herbs for a cozy, satisfying dish everyone will love.
1/4 cup chopped sage, plus 8 whole leaves for garnish
2 tablespoons minced rosemary
2 tablespoons balsamic vinegar
5 cups cubed crusty ciabatta + nine-grain bread*
3 lacinato kale leaves, coarsely chopped or torn
2 cups vegetable broth, plus more for reheating
1/4 cup dried cranberries
Sea salt and freshly ground black pepper
Instructions
Preheat oven to 350°F and grease an 8×12 or 9×13 casserole dish.
In a large skillet, heat 2 tablespoons olive oil over medium. Add onions, mushrooms, salt, and pepper. Cook 5–8 minutes until mushrooms begin to soften.
Add garlic, celery, chopped sage, and rosemary. Cook 8–10 minutes until soft and mushrooms are golden.
Stir in balsamic vinegar, scraping up browned bits.
Add bread and remaining 1/4 cup olive oil. Toss to coat. Add kale and cook 1 minute until wilted.
Add 1 cup broth and stir.
Transfer to casserole dish, pour remaining broth evenly over.
Top with cranberries and whole sage leaves. Bake 20 minutes or until golden brown.
Let sit 15 minutes before serving.
Notes
Use crusty bakery-style bread for best texture. Soft sandwich bread may become soggy.
To reheat, add a bit more broth and bake until warmed through and slightly crisp on top.
