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Vegetarian Sheet Pan Stuffing

Vegetarian Sheet Pan Stuffing! If you’ve got a family who fights over the crispy parts of the Thanksgiving stuffing, this recipe will ensure everyone gets what they want! Baking on a sheet pan creates extra texture on this wonderful {vegetarian!} twist on a beloved holiday recipe. 
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Servings: 6 Servings
Author: The Kitchen Prep


  • 5 cups stale sourdough bread cubed*
  • 2 tablespoons olive oil
  • 1 ½ cups vegetarian sausage or sausage crumbles
  • 1 yellow onion diced
  • 2 celery stalks diced
  • 2-3 garlic cloves minced or grated
  • 1 pinch Salt
  • 6 fresh sage leaves minced
  • 1 cup vegetable stock
  • 1 10 oz package frozen spinach defrosted, excess water squeezed out
  • ¼ cup finely chopped fresh parsley
  • 2 eggs lightly beaten
  • 3 tablespoons butter diced into small cubes


  • Preheat the oven to 400 degrees. Line a large baking pan with parchment. Set aside.
  • In a large skillet or pot, heat oil over medium-high heat, then add the vegetarian sausage, breaking it up with a wooden spoon to crumble in the pan. Add onion and cook for about 5-6 minutes or until the onions are slightly softened.
  • Add the celery, garlic and about a teaspoon of salt. Stir well; reduce heat to medium. Continue to cook the mixture, stirring occasionally, until they have softened about 7-8 minutes.
  • Add the sage and the stock, scraping up any brown bits from the bottom of the pan, and increase the heat once again to bring the mixture to a boil. Once it begins to bubble, turn off the heat and stir in the spinach, parsley and cubed bread. {This would be a good time to sneak a taste and make sure it is well-seasoned.}
  • Add the beaten eggs and mix until fully combined, then spread the mixture onto the prepared baking pan in an even layer. Distribute the cubed butter pieces over the top.
  • Bake for 20-25 minutes or until the top turns a deep golden brown and the edges are crisp. Serve while hot.


*If your sourdough bread isn't stale, simply bake the cubed bread at 400 degrees for about 10-12 minutes until it is dried out and toasted.
- This recipe can be made with regular Italian sausage as well.
- For a large crowd, simply double the ingredients with the exception of the eggs -- double batch will only need 3 eggs total.