Sage, Celery, and Walnut Stuffing

Stuffing. The second most important thing - arguably the first - on the table during the day of thanks. Unfortunately, the pressure to be a star can make this dish fall short. Too dry? No thank you. Too mushy? Bleck. The biggest offense? Bland.

So how are we going to get full flavor when this dish is vegetarian. That's right. No animal meat. Even in the broth. We're going to flavor said broth with some umami and use large chunks of veggies and herbs so you can see the ingredients you're eating. 

I always end up using a fresh loaf and dry the bread pieces in the oven. This recipe is still perfect for those of us that remember not to toss the loaf that's a couple days old. 

Truthfully this is a stuffing that's better in a baking dish instead of putting inside of a bird. The crispy golden brown bits on the top are probably my favorite part. Enjoy this with your vegetarian or meat loving menu. This stuffing is Switzerland. 


Sage, Celery and Walnut Stuffing

About 4-6 servings

1 loaf french baguette 1 lb.
4 stalks celery
2 red onions
4 garlic cloves
½ cup walnuts
2 cups vegetable broth
2 eggs
2-3 Tablespoons fresh sage leaves, chopped
2 Tablespoons vegetable oil
2 Tablespoon soy sauce
1 teaspoon salt
1 teaspoon black pepper


  1. Cut the bread into 1 inch cubes and put in a 300F oven for 15 minutes, to dry out.
  2. Peel and cut the onions into about ½” pieces. Cut the ends of the celery and cut into about ½” pieces. Smash and mince the garlic. Rough chop the sage leaves.
  3. Beat two eggs in a bowl and set aside. Add the soy sauce to the vegetable broth and set aside.
  4. In a medium heat pan, toast the walnuts with no oil. Break the nuts into halves if they are whole. Take them out of the pan.
  5. In a medium-high heat pan, add the onions and celery with some vegetable oil. Add the salt and pepper and saute for about 10 minutes, until softened and starting to brown. Add in the garlic and cook for an additional 5 minutes.
  6. In a baking dish, combine the dried bread pieces, vegetable mixture, walnuts and sage. Pour in the vegetable broth and quickly toss to coat all of the pieces. Then add the egg mixture and toss again. The bread should be moist but not soaked.
  7. Bake in a 375F oven for 30 minutes. If the top is not golden brown, broil for about 3 minutes. Let cool for about 10 minutes and serve.