This recipe for vegetable stuffing is so similar to Boston Market’s vegetable stuffing. Try out this delicious and healthy side dish today.

How To Make Copycat Boston Market Vegetable Stuffing
A hearty stuffing filled with a variety of vegetables and breads that are combined together to create a stuffing fit for the holidays.
Ingredients
- 7 cups stale sourdough bread, or any stale bread of your choice, crusts trimmed and cubed
- ½ lb Swiss brown mushrooms, or any fresh mushrooms of your choice, preferably cremini’s, sliced
- 1 cup chicken broth, or vegetable broth
- 1½ cups celery stalks, chopped
- 5½ oz yellow onions, choppedÂ
- 2 eggs
- 3 oz carrots, sliced
- 4 tbsp unsalted butter
- ¼ cup parsley,  fresh and chopped
- ½ tbsp dried sage
- ½ tbsp dried rosemary
- 2 garlic cloves, grated
- Salt and ground black pepper, to season
Instructions
- Melt your butter in a wide skillet over medium heat. Add the onions, garlic, celery, and carrots. Saute for roughly 5 to 7 minutes until translucent.
- Add your mushrooms, sage, and rosemary. Continue sauteing for another 5 to 7 minutes, until mushrooms have softened.
- Once all vegetables are sauteed, transfer these onto a large mixing bowl and set them aside.
- In another large mixing bowl, combine eggs, parsley, and chicken or vegetable broth. Whisk until evenly combined.
- Add your stale bread into the mixing bowl with the vegetables, followed by the egg mixture. Mix until bread is well coated and all are evenly combined.
- Set the mixture aside for 30 minutes, allowing the stale bread to absorb as much liquid as possible.
- While waiting, preheat your oven to 425 degrees F and grease a baking casserole of your choice with cooking spray.
- Transfer your bread mixture into the baking casserole and cover with foil.
- Bake for 30 minutes, then remove and discard your foil. Continue baking for another 15 minutes, until the top is golden brown.
- Once baked, allow the stuffing to cool briefly before serving.
- Best served with any roasted item of your choice.
Nutrition
- Sugar: 2g
- :
- Calcium: 33mg
- Calories: 85kcal
- Carbohydrates: 4g
- Cholesterol: 56mg
- Fat: 7g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 2g
- Polyunsaturated Fat: 1g
- Potassium: 168mg
- Protein: 2g
- Saturated Fat: 4g
- Sodium: 148mg
- Trans Fat: 1g
- Vitamin A: 2266IU
- Vitamin C: 8mg
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