Spring Vegetable Stuffing with Seeds and Cranberries
Lightened spring stuffing combines crusty seed and cranberry bread with fresh asparagus, peas, edamame, and herbs. Bread is dried overnight to maintain structure, then combined with sautéed vegetables, lemon juice, and vegetable broth. Baked covered until heated through and lightly set. Fresh thyme and parsley brighten this vegetable-forward take on traditional stuffing.
Ingredients
- 1 loaf crusty seed and cranberry raisin bread, roughly chopped into 1-inch pieceswhole wheat bread1:1changes flavor profile
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- 1 tbsp extra virgin olive oil
- 3 clove garlic, minced
- 1 cup carrots, peeled and finely chopped
- 1 bunch asparagus, ends broken off and finely chopped
- 1 cup peas, thawed and drained if frozen
- 1 cup edamame, thawed and drained if frozen
- 2 tbsp fresh lemon juice
- 8 green onions, finely chopped
- ½ cup fresh parsley, minced
- 2 tbsp fresh thyme
- ½ tsp dried oregano
- salt, or Herbamare(optional)
- ground black pepper(optional)
- 1 cup vegetable broth, or more if desiredchicken broth1:1conf:4Full guide →
Instructions
- 1
Roughly chop or tear bread into 1-inch chunks, place on baking sheet in turned-off oven, and let sit overnight or 10-12 hours to firm up.
- 2
If using frozen peas and edamame, place in fridge overnight to thaw, then rinse and drain before use.
- 3
Preheat oven to 400F and grease a 2.3 L casserole dish.
- 4
Heat oil in large skillet over medium heat, add garlic, carrots, and asparagus, and sauté until just tender, about 8 minutes. Season well.
- 5
Add drained peas, edamame, lemon juice, and green onions, and sauté until heated through, about 5 minutes.
- 6
Stir in herbs and season again with salt and pepper to taste. Remove from heat.
- 7
Gently stir in vegetable broth, being careful not to overmix bread.
- 8
Transfer to prepared casserole dish, cover, and bake for 28-30 minutes.
- 9
Remove lid and allow to cool for about 5 minutes before serving.
Tips
Drying bread overnight prevents sogginess and helps the stuffing hold its texture.
Thawing frozen vegetables overnight in the refrigerator prevents condensation and excess moisture in the final dish.
Do not overmix when adding broth to avoid breaking down the bread pieces.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350F until warmed through.
Prepare through step 2 the day before. Complete remaining steps the next day.
Serve warm as a side dish to spring vegetables or light proteins.
Common Mistakes
Do not skip overnight bread drying to avoid soggy, mushy stuffing.
Do not overmix when adding broth to avoid breaking down bread into paste.
Do not omit the cooling period after baking to allow structure to set.