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!
Prep Time 20 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Side Dish
Cuisine American
Servings 10 servings
Calories 185 kcal
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
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.
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!
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.
Keyword dressing, stuffing, thanksgiving