Vegetarian Stuffing with Cranberries

Vegetarian stuffing with cranberries is perfect for Thanksgiving. Photo by James Baigrie / Getty Images
  • 50 mins
  • Prep: 15 mins,
  • Cook: 35 mins
  • Yield: about 10 servings

Sneak some healthy protein and fiber into your vegetarian stuffing and add colorful cranberries with this easy recipe for vegetarian stuffing with cranberries and kidney beans. Stuffing recipe courtesy Bush's ® Beans.

What You'll Need

  • 1 package pre-toasted bread cubes (14 - 16 ounces)
  • 3 tbsp butter plus extra
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 1/2 red onion, diced
  • 1 cup celery, diced
  • 3/4 cup cranberries, chopped
  • 4 cups low-sodium vegetable broth
  • 1 cup wild rice, pre-cooked
  • 2 tbsp fresh sage, minced
  • 2 tbsp fresh thyme, minced
  • 2 eggs, beaten
  • 2 tbsp poultry seasoning
  • 1 16 ounce can red kidney beans, drained and rinsed

How to Make It

  1. Pre-heat oven to 375 degrees.
  2. Heat a large skillet and add 2 tablespoons butter and oil.
  3. Add onions, celery and cranberries and cook on medium-high heat until soft, about fifteen minutes.
  4. Add vegetable broth and bring to a boil.
  5. Place toasted bread, rice and herbs in a large bowl, stir in eggs. Pour hot liquid mixture into bowl; add poultry seasoning, beans, salt and pepper and mix.
  6. Grease two 8-inch pans with butter, pour mixture, dot with extra butter. Cover with foil and bake for 25 minutes.
  1. Remove foil and bake 10 minutes more or until top is crisp.