Caramelized Onion & Hawaiian Sweet Bread Stuffing
Whether you call it stuffing or dressing, no one will miss the meat in this simple and easy side dish! Vegetarian Caramelized Onion & Hawaiian Sweet Bread Stuffing has traditional flavors, yet brings a unique flair!
Equipment
- Large saucepan
- 9x13 pan
Ingredients
Bread Croutons
- 1/2 loaf Hawaiian Sweet Bread cut into 1/2 inch cubes
- 1/2 loaf sourdough bread cut into 1/2 inch cubes
- (12 cups total of bread)
Vegetable/Broth Mixture
- 2 tbsp butter divided; vegan butter works too
- 2 large sweet onions
- 1.5 cup celery chopped, about 4 stalks
- 3 cloves garlic chopped
- 1.5 tsp poultry seasoning
- 2.5 tbsp balsamic vinegar divided
- 3 cups low sodium vegetable broth divided
- 2 large eggs egg replacement works as well
Instructions
Prep the Bread
- Cut the bread loaves into 1/2 inch cubes.
- Spread out on 2 baking sheets and either leave out on the counter overnight or bake in a 350° degree oven for about 8 minutes or until crisp, but not burnt.
- Place in a large bowl and set aside.
Caramelize the Onions
- Heat 2 tablespoons of butter (or vegan butter) in a large saucepan with high sides over medium heat. Once the butter is melted, add the sliced onions in and sprinkle with just a pinch of salt to sweat the onions and release their natural sweetness.
- Continue cooking on Medium-Low heat for about 35-45 minutes until the onions turn an amber-brown color and are sweet. Stir occasionally to evenly cook.(If you choose, you may add 2 teaspoons of balsamic vinegar to really emphasize the sweetness for this recipe and to add a little acidity)
Cook Celery & Garlic
- Once the onions are done, add in the chopped celery and turn the heat up to Medium/Medium-High. Cook for about 5-10 minutes until soft.
- Add in the chopped garlic and stir until fragrant.
- Add in 1 1/2 teaspoon poultry seasoning and combine.
- Pour in 1 1/2 cup vegetable broth and stir. Using a wooden spoon, scrape the bottom of the pan to get the good caramelized pieces off. (If you are making this ahead of time, stop here and store the ingredients in the fridge until you plan on baking the dish)
Combine Mixture with Bread Crumbs
- Preheat the oven to 350°.(If making this the next day, bring onion/celery mixture to room temperature before mixing)
- In the largest bowl you have, combine the onion/celery mixture with the bread crumbs and gently toss.
- In a separate bowl or measuring cup, mix together 1 1/2 cups of vegetable broth and 2 beaten eggs (or egg replacement).
- Slowly pour the remaining broth over the bread & onion/celery mixture. Start with half and keep adding until the bread crumbs are damp, but not soggy. (If you choose to do so, add in 2 tablespoons of balsamic vinegar and combine)
Bake
- Transfer the stuffing mixture to a greased 9x13 baking dish.
- Scatter the remaining tablespoon of butter over the top of the uncooked stuffing.
- Cover with an oven-proof lid or tin foil.
- Bake for 20 minutes covered. Remove lid or foil and cook for an additional 30-35 minutes uncovered, or until the top is nice and toasty!
- Serve warm family or buffet style. If feeling adventurous, add a drizzle of balsamic glaze on top!
Storing Leftovers
- Store leftovers in an airtight container for 3-4 days in the fridge or a month in the freezer.
Reheating Leftover
- You could microwave it, but I suggest reheating a slice in the air fryer for 9 minutes at 370°. It comes out so crispy!
Notes
This is a great base recipe for Vegetarian stuffing and allows you to bring in your own flavors!
- Mushrooms
- Carrots
- Apples
- Fresh Herbs
- Raisins
- If you do eat meat, bacon would go great!
- If you can't find a loaf of Hawaiian sweet bread, you could use the rolls.
- To make this stuffing vegan, substitute the Hawaiian sweet bread for the other half of the sourdough loaf and use the suggested dairy-free substitutions.