Thanksgiving Veggie Stuffing



Holidays which are founded on family traditions can be difficult when you are transitioning from meat and/or dairy to plant-based.  My first suggestion for those who are on the journey at this time–use the seasonings that your family is used to and it will help a lot.   If for this “feast” someone is joining you who isn’t that interested in healthful living, leave a little room on your table or sideboard for an added dish that they might want to bring along to satisfy their cravings. Family time is all about loving one another, even in our differences.

Hopefully this recipe will bring some joy to your holidays and keep your health in tact at the same time.  The blended nuts serve to replace the fat that usually adds to the “after dinner  blahs” and clogged arteries.  Don’t be put off by the long list of ingredients as most of them are just seasonings, nothing hard about that!


Thanksgiving Veggie Stuffing

Servings 15-20
Cook Time 50-60 minutes



6 cups dried whole-wheat bread cubes* -roughly 2 loaves of bread

2 tbsp olive oil or vegetable stock

1 1/2 cups onion, finely diced

2 cups celery, finely diced

1 cup mushrooms, sliced or diced

1 cup vegetable stock or broth

1/2 cup water

1/2 cup raw cashew pieces

1 tbsp McKay’s Vegan Chicken-Style Seas to make your own see Chick Like Seasoning

1 tbsp nutritional yeast flakes

1 1/2 teas parsley

1 teas butter-flavored salt or regular salt

1 teas onion powder

1/2 teas sage and marjoram

1/4 teas thyme, savory, and garlic

Optional Ingredients:

1 cup raw cashew pieces

1 cup diced soy or gluten pieces

1/2 cup dried cranberries

  1. Put bread cubes in a large mixing bowl.
  2. Sauté the onion, celery, and mushrooms just until tender crisp, not limp, and set aside. Use a large fry pan so the extra moisture will evaporate–you don’t want soggy stuffing.
  3. Combine broth, water, cashews, and seasonings in blender and blend until smooth.
  4. Combine the bread cubes, sautéed vegetables, and if using, the cashew pieces and diced soy — they add a lot to this dish in substance and texture, but they are not necessary.
  5. Add blended liquids and mix it well so everything is moistened.
  6. Prepare your casserole dish with nonstick spray and fill with the stuffing. Do not pack down, just spoon in and pat down lightly.
  7. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 20-30 minutes as needed to brown and firm up.


*I really like more rustic-type bread for this.  If you cannot find any nice dried whole-wheat bread cubes, just get two loaves of whole-wheat bread. Bread with added seeds and wheat berries are not the best for drying. Remove the crusts if you wish, cut into cubes, spread on a cookie sheet or two and dry in a 275° oven.