Vegetarian Holiday Stuffing Casserole
Love stuffing, but don’t eat meat? This mix-and-bake vegetarian stuffing casserole has all the flavour you want from a classic holiday turkey dressing – without the meat. A mix of sunflower and pumpkin seeds add a savoury crunch to the top!
- Preheat oven to 375°F (190°C). Mix the bread, onions, celery, sage, thyme, soup, and egg in a large bowl. Scrape into greased 3 qt (2.85 L) casserole dish. Cover with greased foil.
- Bake for 20 minutes. Uncover and sprinkle with the sunflower and pumpkin seeds; bake until golden, about 15 minutes.
- Sprinkle with chives.
- To make this ahead, follow first step as directed. Refrigerate for up to 8 hours. Continue as directed, adding 5 minutes to first baking time.
- This forgiving recipe works with any type of crusty bread! You can also leave out the seeds for an even simpler version.
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