Print

Stuffing Recipe with Vegetables

Bowl of Vegetable Stuffing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Vegetable Stuffing Recipe is a flavorful, kidney-friendly dish made with fresh vegetables, low-sodium broth, and aromatic herbs. Perfect for those following a CKD-friendly diet, it’s a healthy and delicious side that pairs well with any meal.

Ingredients

Units Scale
  • 14 ounce loaf of sliced french bread loaf, cut into 1/2 in cubes - about 10 cups
  • 3 tbsp olive oil
  • 1 1/2 cups diced white onion
  • 1 1/2 cup diced carrots
  • 1 cup diced celery
  • 4 cups white button or cremini mushrooms, stems removed and chopped small
  • 4 tbsp minced garlic
  • 3 tbsp poultry seasoning
  • 1 tbsp balsamic vinegar
  • 2 cups low sodium vegetable broth
  • 2 large eggs
  • 1/4 cup chopped fresh parsley

Instructions

  • Preheat oven to 325'F. Spread cubed bread onto a baking sheet. Bake bread until mostly dried out and crisp, about 30 minutes. Toss it halfway through. Once bread is done toasting, set aside to cool and increase oven temperature to 400'F
  • Heat 3 TBSP of olive oil in a large skillet over medium heat. Add the onions, carrot and celery and cook until they have begun to soften, about 5 minutes.
  • Add mushrooms to skillet, and cook until they have begun to brown and loose their liquid. This is about 6-8 minutes.
  • Add garlic and poultry seasoning and mix to combine.
  • Add balsamic vinegar and scrape up the brown bits on the bottom of the pan. Add 1 cup of broth and simmer for 2-3 minutes.
  • Add bread cubes to a large bowl, then pour the vegetable and broth mixture over the top.
  • Mix eggs and remaining cup of broth in a small bowl then pour over the bread and vegetable mixture.
  • Add the chopped parsley and mix very well, letting the bread soak up the broth.
  • Spray a 9x13 in pan with pan spray. Place the prepared stuffing in the pan.
  • Bake in the oven until the stuffing is set and top is crunchy and brown. About 30 minutes.
Recipe Card powered byTasty Recipes