I don’t put the stuffing in the turkey. There was a food poisoning incident in our extended family (we shall pass over that with no detail) and in general I think it’s not recommended anymore. Also, once it’s been in the turkey, hard to call it ‘vegetarian’ with a straight face. I find it easier to make one stuffing recipe and then allow guests to drown it in onion or turkey gravy as they please.

Recipe – serves 8 to 10 with leftovers

Ingredients

• 800-1000 g dried bread cubes (about 1–1.5 large loaves; use a mix of sourdough, French, or country bread for best texture)
• 170 g unsalted butter
• 2 medium onions, finely diced (about 2½ cups)
• 4 stalks celery, finely diced (about 1½–2 cups)
• 2 medium carrots, finely diced (optional, but adds sweetness; ~1 cup)
• 600-850 mls vegetable broth (start with 600mls, add more if needed)
• 2 large eggs, lightly beaten (omit or replace with 2 flax eggs* for vegan)
• 15 g fresh parsley, chopped
• 2–3 tsp poultry seasoning (or make your own: 1 tsp sage + ¾ tsp thyme + ½ tsp marjoram + ¼ tsp rosemary + pinch nutmeg)
• 1 tsp dried sage (extra if you love sage flavor)
• 1 tsp kosher salt (or to taste)
• ½ tsp freshly ground black pepper
• Optional add-ins (pick 1–2):
  • 150 g sautéed mushrooms
  • 100 g dried cranberries or chopped apples
  • 100 g toasted pecans or chestnuts
  • 100 g cooked wild rice or quinoa

Instructions

1. Dry the bread (1–2 days ahead or same day):
   • Cube bread into ¾-inch pieces. Spread on baking sheets and let sit out overnight, or bake at 150°C (300°F) for 30–45 minutes, tossing occasionally, until dry and lightly toasted.
     
2. Sauté vegetables:
   • Melt butter in a large skillet over medium heat.
   • Add onion, celery, and carrot (if using). Cook 8–12 minutes until soft and translucent.
     
3. Season:
   • Stir in poultry seasoning, dried sage, salt, and pepper. Cook 1 minute to bloom the herbs.
     
4. Assemble:
   • In a very large bowl, combine dried bread cubes and the vegetable mixture.
   • Add parsley and any optional add-ins.
   • Drizzle with 2½ cups vegetable broth and toss gently. The bread should be moist but not soggy—add up to 1 more cup broth if it still looks dry.
   • Taste and adjust salt/pepper.
     
5. Add binder:
   • Pour beaten eggs over the mixture and fold in gently.
     
6. Bake:
   • Preheat oven to 350°F (175°C).
   • Transfer stuffing to a buttered 9×13-inch (or larger) baking dish.
   • Dot top with extra butter if desired.
   • Cover with foil and bake 30 minutes.
   • Uncover and bake another 15–25 minutes until top is golden and slightly crisp.

Fully assemble & refrigerate (up to 2 days ahead) – RECOMMENDED

• Complete steps 1–5 (dry the bread, sauté vegetables, mix everything including the eggs and broth).
• Pack the unbaked stuffing tightly into your buttered baking dish, cover well with plastic wrap or foil, and refrigerate up to 48 hours.
• When ready to bake: let it sit at room temperature 30–60 minutes (so the dish doesn’t crack from temperature shock), then bake as directed, adding an extra 5–10 minutes to the covered baking time since it’s cold.