Toasted Bread Stuffing with Potatoes, Sweet Potatoes, and Fresh Herbs

I’ve been working on this one for a long time, and now it’s ready to serve, just in time for Thanksgiving!

Drum roll please for Toasted Bread Stuffing with Potatoes, Sweet Potatoes, and Fresh Herbs! Without butter or eggs, it still has just the right amount of cozy flavors with toasty, chewy goodness, and I can’t wait to make it again this holiday season!

Hope you like it too. : )


2 large onions, diced
2 large stalks celery, diced
4 slices sprouted whole grain bread (such as Food For Life / Ezekiel bread)
4 Yukon Gold potatoes, baked or microwaved, peeled, 1/2-inch cubes
1 sweet potato, baked or microwaved, peeled, 1/2-inch cubes
1 3/4 cup vegetable broth
kosher salt and coarse black pepper, to taste
Creole seasoning

Fresh Herbs:
handful of fresh Italian parsley, minced
8 – 10 sprigs of fresh thyme, minced
4 – 5 leaves of rosemary, minced


Preheat oven to 375 degrees. Have ready a large ceramic baking dish.

Heat a large nonstick skillet (like Scanpan) over high heat. Add onions and celery and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan.

Meanwhile, toast bread slices. Cut slices of toast into 1/2-inch cubes, and add to a large bowl, along with cubed potatoes, sweet potatoes, and broth. Combine well, moistening all the bread.

Smash slightly to break up the potatoes a little further. Season well with salt, pepper, and a dash of Creole seasoning. Mix in sautéed vegetables and fresh herbs.

Pour mixture into a ceramic baking dish and bake for 40 minutes until the top is golden. Remove from oven and serve immediately.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

Leave a Reply