This easy vegetarian stuffing with cashews is crispy on top, moist in the middle, and packed with all of your favorite vegetables. Your family will LOVE you if you make it for them this Thanksgiving. Especially any vegetarians around your table.
I don’t eat a lot of white bread, but come Thanksgiving and I’m all about the stuffing. It soaks up so much great flavor, and there are vegetables in there, but not in a way you usually eat them. Plus stuffing takes a bit more prep work than I’m usually willing to put forth. So when I do eat it, it feels like a major treat. If you love stuffing as much as me you’re going to want to add this to your menu for Thursday!
With a base layer of carrots, celery, and Brussel sprouts, you’re getting a healthy dose of vegetables in this vegetarian stuffing with cashews. I don’t think I’ve ever had nuts in my stuffing before. If you haven’t either, you’re going to want to change that. The nuts add a rich flavor to the dish, as well as an extra little crunch and punch of protein and healthy fats.
I used Herb Cashews from Sunshine Nut Co. for my vegetarian stuffing with cashews.
“Sunshine Nut Co. is a food company committed to bringing lasting economic transformation to some of the poorest countries in the world. We do this by growing, roasting and packaging our cashews in country, employing primarily adult orphans, and donating 90% of our distributed profits back into community programs. Because of our simplified supply chain, we are able to harness the incredible freshness, flavor, and crunch of a real cashew, going from shell to package in just 2-3 weeks.”
I love companies who combine high-quality food with social impact. And these cashews really do taste better than others I’ve had! Sunshine Nut Co. recently went through a rebranding, so they’re selling their cashews at 50% off until they run out of their old packaging. I know the cost of nuts can get pretty high, so this is a crazy good deal. You can head here to buy some before they run out!
Let’s walk through making this vegetarian stuffing with cashews. First, you toast the bread and cashews. While they’re in the oven, you prep and cook the vegetables. Once these two parts are ready, you’ll layer in a baking dish. Vegetables on the bottom, then bread and cashews, topped with vegetable broth. Then you bake again and let all the yummy, warm, comforting flavors combine. After that it’s time to eat!
Your family is going to love this stuffing. If you have any vegetarians, they’ll REALLY love you. Growing up my mom always made stuffing inside the turkey. I always thought I would have to make it the same way if I wanted the same amazing flavor. This vegetarian stuffing with cashews says otherwise. When I let my boyfriend try this recipe, he asked if I created the recipe. I was almost offended, but decided to take it as a roundabout compliment instead. Yes, I did create this recipe and yes, it is delicious thank you very much.
So without further ado, let’s getcha cookin’ up some stuffin’!
PIN THE EASY VEGETARIAN STUFFING WITH CASHEWS FOR LATER!
This easy vegetarian stuffing with cashews is crispy on top, moist in the middle, and packed with all of your favorite vegetables.
- 1 loaf Italian bread, cubed
- 1 cup cashews
- 1/2 cup red onion, diced
- 2 cups celery, chopped
- 1 lb brussel sprouts, halved
- 1 1/2 cups carrots, sliced
- 1 tbsp olive oil
- 2 tbsp poultry seasoning
- 3 eggs
- 3 cups vegetable broth
- salt and pepper
Preheat oven to 350 degrees.
Cut Italian bread into 1 inch cubes and spread them out in a single layer on a baking sheet. Place in oven to cook for 20 minutes.
Remove tray from oven and add 1 cup cashews. Return to the oven for an additional 10 minutes, or until bread and nuts are a golden brown and toasted.
While the bread and nuts are in the oven, slice and chop the vegetables.
Heat 1 tbsp olive oil over medium heat. Add red onion to the pan, stirring occasionally and cooking until they begin to turn translucent.
Add carrots, celery, and brussel sprouts to the pan. Season well with poultry seasoning and salt and pepper.
Cook over medium heat until the vegetables start to soften on the outside, but are still slightly crunchy in the middle. Test by poking with a fork, if you get through the outside but stop in the center, remove from heat.
Raise oven heat oven to 400 degrees.
Prepare your baking dish with non-stick cooking spray. Then add vegetables to the bottom of the baking dish.
Transfer bread and cashews to a large mixing bowl. In a separate bowl scramble three eggs together. Pour eggs over bread and toss to cover the bread.
Layer bread over vegetables and press down to squeeze everything together in the pan.
Pour 3 cups of vegetable broth over everything. If you like a dryer stuffing, use 2 cups. If you prefer it more moist, use 4 cups. With 3 cups it will be crispy on the outside and moist in the center.
Cover baking dish with aluminum foil and transfer to the oven to cook for 30 minutes.
After 30 minutes, uncover the pan and continue to cook for an additional 20 minutes. The stuffing is ready when the edges of the bread start to brown.
Remove from oven, let cool, and enjoy!
- If you don't have poultry seasoning, you can substitute 1/2 tbsp thyme, 1/2 tbsp sage, 1/2 tbsp rosemary, and 1/2 tbsp nutmeg.
- You can prep the bread and vegetables ahead of time, store them separately, and then layer everything together the day off. This way you'll save time in the kitchen on a busy day!
I received cashews from Sunshine Nut Co. to make this dish, but all opinions are entirely my own. Thank you for supporting brands that make Get Well With Em possible.
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