Finally — A Healthy Thanksgiving Stuffing

  • Written By:Nadja Pinnavaia, Ph.D and founder of Plantable

Being completely stuffed after a Thanksgiving meal is not a requirement. Plantable's healthier take on traditional bread stuffing is full of fiber thanks to all of the veggies, making it completely satisfying without that uncomfortably full feeling.

Serves: 8


  • 6 slices ezekiel bread, cubed

  • 1 medium butternut squash, peeled, seeded and cubed

  • 1 pint cremini mushrooms, quartered

  • 1 pint brussels sprouts, halved

  • 1 medium pear, diced

  • 1 leek, thinly sliced

  • 1 medium onion, diced

  • 1 cup diced celery

  • 1 fennel bulb, thinly sliced

  • 1 ½ cups vegetable broth

  • ¼ cup olive oil, divided

  • 2 tsp fresh rosemary, minced

  • 1 tsp fresh thyme, minced

  • 1 tsp fresh sage, minced

  • 1/3 cup dried cranberries

  • 1/3 cup toasted pecans

  • ¼ cup toasted pumpkin seeds

  • ¼ cup pomegranate seeds

  • Sea salt and pepper to taste


  1. Preheat oven to 375 degrees. Toss cremini mushrooms, brussels sprouts, pears and leeks in olive oil and season with salt and pepper. Roast for 18-22 minutes, until browned.

  2. Separately toss butternut squash in olive oil and season with salt and pepper. Roast for 30-35 minutes, until browned.

  3. Heat small amount of olive oil in a large pot. Sauté the onion, celery, fennel and minced herbs until translucent, about 5-8 minutes. Add the bread cubes and a dash of salt and pepper. Allow bread cubes to toast.

  4. Combine the sautéed veggie/bread mix, roasted veggies, vegetable broth, cranberries, toasted pecans and toasted pumpkin seeds. Stir until the broth has absorbed in the toasted bread.

  5. Transfer to a parchment lined baking sheet and bake at 350 for 12-15 minutes. Serve hot and top with pomegranate seeds.

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