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Herbed Vegetable Stuffing


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Herbed Vegetable Stuffing


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Herbed Vegetable Stuffing


  • Ready Time : 0 min




  • 3 tablespoons olive oil
  • 2 small carrots -- peeled, cut in half and thinly sliced (4 oz.)
  • 1 small yellow onion -- peeled and diced (5 oz.)
  • 1 large celery rib -- finely chopped (3 oz.)
  • 1 medium leek -- cleaned well and thinly sliced
  • 10 ounce mushrooms -- crimini, sliced 1/4"
  • 1 medium bell pepper -- red, yellow or orange, cored, seeded and diced small
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4 cups farfel
  • 2 cups chicken stock
  • 1 1 /2 teaspoons thyme -- leaves
  • 2 tablespoons chives -- finely chopped
  • 3 tablespoons flat leaf parsley -- finely chopped
  • 2 teaspoons oregano -- finely chopped
  • 3 large garlic cloves -- crushed
  • 1 large egg


Preheat the oven to 375° F.

Heat the olive oil in a large pan over medium heat. Add the carrots and sauté for 2 minutes. Add the onions, celery, leek, salt and pepper and cook another 3-4 minutes, until they start to soften. Add the bell pepper and mushrooms and cook another 8-10 minutes, until the
mushrooms are just cooked through.

Put the farfel into a large mixing bowl, then pour the vegetables over. Add the chicken stock, herbs and garlic and mix through. Set aside for 5-10 minutes, until the chicken stock has been absorbed. Add the egg and mix through.

Pour the mixture into a baking dish that’s been sprayed or brushed with oil. Bake for 45 minutes, or until the edges have lightly browned.


About Pam Reiss


Pam co-owns Desserts Plus, a kosher catering company and food store in Winnipeg, Canada. She is the author of Soup a Kosher Collection and Passover a Kosher Collection. The second edition of Soup has just been released with new recipes and color photos. Find out more about Pam and her books at www.pamelareiss.com




One Response to Herbed Vegetable Stuffing

  1. avatar says: sandyn

    This recipe is wonderful. Even my non vegan friends loved it. I did substitute the chicken stock with a mock chicken stock and 2T flax seed with 1T water for the egg.

    The stuffing is so much better than store bought.

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